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Black Bean Corn Chowder

Total Time

Prep/Total Time: 25 min.


2 servings

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."


  • 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


  1. In a blender, combine cream and 3/4 cup black beans; cover and process until smooth. Set aside.
  2. 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.
  3. 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.

Nutrition Facts

1 cup: 371 calories, 10g fat (1g saturated fat), 0 cholesterol, 741mg sodium, 52g carbohydrate (11g sugars, 12g fiber), 15g protein.

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