Whether it’s grilled or raw, I love my corn! I’m a little surprised it’s taken me this long to make a corn chowder recipe. I think it’s because, in my home, fresh corn is usually devoured before I can even consider using it in a recipe.
Most corn chowders are bean free, but I wanted a little more protein to go with my starch. I wasn’t expecting to this to be a spicy soup, but that’s where it led me. If you prefer less spice or none at all, you can reduce or eliminate the jalapeno and cayenne.
Recipe by Katie Mae
Makes 4 servings | Ready in 30 minutes | Stores 1 week in fridge
- 1 small yellow onion, diced
1 large Yukon gold potato, diced
4 ears of corn (or 20oz frozen corn)
1 red bell pepper, diced, divided
1 jalapeno, minced (optional)
½ tablespoon ground cumin
6 garlic cloves, minced
2 cups water or low-sodium vegetable broth
½–1 cup unsweetened non-dairy milk (optional)
1½ cups cooked black beans (15-oz can, rinsed and drained)
¼ teaspoon cayenne pepper (optional)
¼ tsp black pepper
fresh diced cilantro to taste
- Put the onion, potato, and optional jalapeno into a large soup pot over medium heat and cover. After a couple of minutes, add the garlic and cumin, stirring frequently to prevent the garlic from burning.
- While the veggies are cooking, shuck the corn and use a sharp knife off the kernels off the cobs.
- Add the water, half of the corn kernels, and 1/3 of the red pepper. Cover and boil for 10 minutes, or until the potatoes are tender Then stir in the soymilk.
- Blend the soup with an immersion blender to your desired consistency. If you don’t have an immersion blender, carefully ladle the soup into a blender, blend, and return it to the pot.
- After the soup is blended, add the rest of the corn, bell pepper, black beans, cayenne, and black pepper. Cover and simmer over low heat for 10 to 15 minutes to let the flavors blend.
- Serve, sprinkle with fresh cilantro, and enjoy!