Corn and Bean Chowder

Experience the warmth of Corn and Bean Chowder, a delightful blend of sweet corn and earthy beans enveloped in a rich, savory broth. This vegan-friendly soup is a nourishing choice for any meal, particularly during colder weather. Its preparation involves straightforward, common ingredients and a simple cooking method, making it both accessible and enjoyable. Ideal for both a quiet evening or as part of a larger meal, this chowder remains a versatile dish that’s sure to satisfy.

Ingredients

• 2 cans corn kernels, drained
• 1 can black beans, rinsed and drained
• 1 medium onion, chopped
• 2 cloves garlic, minced
• 1 tsp cumin powder
• 4 cups vegetable broth
• 1 cup potatoes, diced
• 1 cup carrots, diced
• 1 cup celery, diced
• 1 cup red bell pepper, diced
• 1 tsp smoked paprika
• salt and pepper
• 2 tbsp olive oil
• 1/4 cup fresh cilantro, chopped
• 1/2 cup coconut milk

Instructions

1. Heat olive oil over medium heat in a large pot. Add onion and garlic, sauté until tender and aromatic.
2. Incorporate potatoes, carrots, celery, and red bell pepper, cooking for about 5 minutes until slightly softened.
3. Blend in cumin and smoked paprika, stir thoroughly.
4. Pour vegetable broth into the pot, bring to a boil, then lower the heat and allow it to simmer for 15 minutes.
5. Mix in corn kernels and black beans. Continue to simmer for another 10 minutes.
6. Stir in coconut milk, warm through for about 5 minutes.
7. Top with freshly chopped cilantro just before serving.

Keywords: Hearty, Winter, Easy, Soup, American

Spice Rack: Cumin Powder, Smoked Paprika

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Chopped is powered by people alongside Cookie, our AI sous-chef. Every cook and kitchen is unique, so be sure to check seasoning, temperature, and cook time as you go. Consult packaging for dietary information and always follow food safety guidelines.

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