Black bean corn chowder recipe is the perfect fall soup. If you’re looking for an easy corn chowder recipe with bacon, this is the one! Great use for fresh corn or leftover corn cobs.
When I started blogging, I posted about a trillion recipes with black beans. Exaggeration? Yes… but I posted A LOT of black bean recipes and didn’t feel a pinch of guilt about it.
My love of black beans has been well documented here. One time, Mr. B and I went out to dinner with a group of friends to a Cuban restaurant. I ordered chiles rellenos with 2 sides of black beans and a bowl of black bean soup. My chiles got packed to go but I ate all of my black beans… and Mr. B’s side of black beans too. I’m obsessed.
I recognized my problem so didn’t let myself post a black bean recipe in June or July. August is halfway over… so it’s time for a new recipe with black beans.I was randomly looking for a recipe for corn chowder and decided that not only could I make my own, but I could make the best corn chowder recipe with black beans.
3/4cup diced bacon
1/2cup diced yellow onion
3cups chicken broth
2cups diced potato
2cups black beans, drained and rinsed
1cup corn kernels
1/2cup diced red pepper
1teaspoon crushed red pepper
1/2cup heavy cream
salt and pepper to taste
In a large soup pot, cook the bacon over medium heat for 10 minutes, stirring occasionally.
Then add the onion and cook until the onions are translucent and the bacon is crispy.
Add the chicken broth, potatoes, black beans, corn and diced red pepper. Cook for 10 minutes over medium high heat. Stir.
Reduce heat to medium and add the crushed red pepper. Then add the heavy cream.
Cook for 10 minutes, or until the chowder is back to eating temperature. Season with salt and pepper.