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Corn & Black Bean Chowder

Corn & Black Bean Chowder

Cheryl Wixson
This delicious and filling chowder travels well to a potluck supper. Adjust the chipotle peppers to suit the heat lovers in your crowd, and serve with yogurt or sour cream.


  • 2 tablespoons bacon fat
  • 1 cup chopped onion
  • 2 garlic cloves finely chopped
  • 3 cups cubed potatoes 15 ounces
  • 4 cups chicken stock
  • 3 ounce cups cooked black beans 2 – 15cans
  • 2 cups corn kernels fresh or frozen
  • 4 tablespoons chipotle pepper puree * more or less to taste
  • 1 teaspoon dried oregano
  • sea salt and fresh pepper to taste


  • Heat the bacon fat in a heavy soup pot over medium heat. Stir in the chopped onion and garlic. Cook and stir until soft.
  • Add the cubed potatoes and chicken stock, bring the mixture to a boil and simmer until the potatoes are tender.
  • Add the cooked black beans and simmer for another 5 minutes.
  • Add the corn, chipotle pepper puree and oregano. Season to taste with sea salt and fresh pepper.
  • To thicken the soup, puree about 2 cups in a blender or food processor and add back to the chowder.
  • Makes 8 servings.


Nutritional analysis per serving: 212 calories, 9.4 grams protein, 37 grams carbohydrates, 4 grams fat, 201 grams sodium, 8.4 grams fiber. Good source of manganese, phosphorus, folate, Vitamin C.
* To make chipotle pepper puree, process a can of chipotle peppers in adobe sauce in the bowl of your food processor or blender. Store remainder in a jar in the refrigerator.