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Black Bean Corn Chowder

 Black Bean Corn Chowder
Shelly Platten of Amherst, Wisconsin shares this thick Southwestern-style chowder that's seasoned with salsa, lime juice and cumin. "I first made this for a special lunch with my daughter," Shelly writes. "We like it with gourmet-style tortilla chips."
2 ServingsPrep/Total Time: 25 min.


  • 1/2 cup half-and-half cream
  • 1 can (15 ounces) black beans, rinsed and drained, divided
  • 1/2 cup chopped onion
  • 1 teaspoon olive oil
  • 2 garlic cloves, minced
  • 1/2 cup salsa
  • 1/3 cup fresh or frozen corn
  • 1 tablespoon lime juice
  • 3/4 teaspoon ground cumin
  • 1/2 medium ripe avocado, peeled and chopped
  • Sour cream and shredded cheddar cheese, optional


  • In a blender, combine cream and 3/4 cup black beans; cover and
  • process until smooth. Set aside.
  • In a small saucepan, saute onion in oil until tender. Add garlic;
  • cook 1 minute longer. Stir in the salsa, corn, lime juice, cumin and
  • remaining beans.
  • Reduce heat; stir in cream mixture. Cook, uncovered, for 2-3 minutes
  • or until heated through. Stir in avocado. Serve with sour cream and
  • cheese if desired. Yield: 2 servings.
Nutritional Facts: 1 cup (prepared with fat-free half-and-half; calculated without sour cream and cheese) equals 371 calories,

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Black Bean Corn Chowder (continued)

Nutritional Facts: 10 g fat (1 g saturated fat), 0 cholesterol, 741 mg sodium, 52 g carbohydrate, 12 g fiber, 15 g protein.