Hearty, comforting, and packed with flavor, this Potato, Black Bean, and Corn Chowder is the perfect blend of creamy and wholesome. With tender potatoes, sweet corn, and protein-rich black beans simmered in a rich, seasoned broth, this chowder is a satisfying one-pot meal.
This is one of my go-to soup recipes for a quick Sunday meal or a cold night. A touch of smoky spices and a creamy coconut milk base make it irresistibly cozy. Whether you’re enjoying it on a chilly evening or as a nourishing lunch, it’s incredibly filling and makes for great leftovers. Plus, it’s vegan, dairy-free and gluten-free.
Ingredient Notes for Potato, Black Bean, and Corn chowder:
- Root Veggies: I used white potatoes and carrots. You can try this with different kinds of potatoes. I have even used sweet potatoes in place of the carrots before. Choose what you like best.
- Black Beans: I typically use canned beans for the sake of convenience and time. I recommend draining them through a colander and giving them a quick rinse
- Corn: I am a big fan of frozen corn. It is so much healthier and crunchier than canned and just as healthy as fresh. Plus, it’s a huge time saver. If you want to use fresh, I like to cook the ears in the oven and roast them on the grill or gas burner before slicing the corn from the cob.
- Coconut milk: I use coconut milk in a lot of soups and sauces as a non-dairy alternative to provide a creamier texture. I typically use the light version since it is lower in fat and calories. It also has a more subtle flavor and thinner consistency compared to full-fat coconut milk. It adds a hint of coconut richness but without overwhelming the dish. I often don’t notice the coconut flavor at all.
Cooking and Preparation Tips:
- Once the vegetables are tender you want to blend about a cup to a cup and a half of the soup and pour it back into the main pot. This will create a heartier, thicker texture. Be sure you do this before you add the beans and corn. I use an immersion blender for convenience but you can use stand-up blender as well.
- Add the coconut milk at the very end. It doesn’t need any cooking time as this will change the flavor and the consistency.
- Serve with whatever toppings you like. I prefer diced green onion and cilantro. You can use avocado slices as well.
Potato, Black Bean, and Corn Chowder
Course: RecipesDifficulty: easy4
servings20
minutes20
minutesIngredients
2-3 golden potatoes, peeled and chopped into cubes
2 carrots, cut into 1/4 inch slices
2 cups frozen corn
15 oz can of black beans
1 orange or red bell pepper, chopped
4 oz can of mild green chiles
1 large clove of garlic, minced
1 medium yellow onion, chopped
2 tsp of smoked paprika
1 1/2 tsp of dried oregano
1/2 tsp of ground cumin
1/4 tsp fresh ground black pepper
1/4 tsp sea salt
1 tbsp Olive Oil
1/4 tsp ground cayenne pepper, or to taste
4 cups of vegetable broth
1/2 to 2/3 cup Coconut milk
Optional: Green onions, thinly sliced, fresh cilantro leaves, and avocado slices
Directions
- In a large pot, heat the oil or water over medium heat and add the onions and garlic, sauté for 5 minutes.
- Add the spices, salt and pepper and sauté for 30 seconds more. Add carrots, potato, bell pepper, and cook for 2-3 more minutes, stirring often. You can add a small amount of water if veggies are sticking to the bottom of the pot.
- Pour in the broth and bring to a simmer. Continue to cook until potatoes and carrots are tender, about 10 minutes. Adjust all spices and salt and pepper, to taste. Use an immersion blender to blend some of the soup to give it a thicker, heartier texture. Alternatively, you can add about 1 1/2 cups of soup to a regular blender before returning to the main pot.
- Add in the canned chilis, corn and drained beans. Cook until heated through.
- Stir in the coconut milk which will make the soup slightly creamy. Top with green onions and/or cilantro. You also drizzle a little extra coconut milk if desired.
