Corn & Black Bean Chowder

Jan 28, 2015

Like most American families, we’re anticipating the match-up between Seattle and New England. The refrigerator is stocked with plenty of favorite beverages, our pantry filled with snacks, and the menu planned. Although the Super Bowl Sunday is often a continual eating fest, I try to be sensitive to people’s health and their waistline.

Instead of high calorie, low nutrition chips, I like to provide lots of crunchy cut-up veggies. Bright orange and red carrots, flavorful rutabaga and turnips, green and pink watermelon radishes with a creamy dip made from dill pickles, feta cheese and yogurt keep folks coming back for more. Bowls of grapes, easy to pop into your mouth, instead of candy, are simple to serve. Plus, sparkling waters flavored with cranberry, pomegranate or blueberry juice are always welcome additions to the bar.

For the main course, I’m making Corn & Black Bean Chowder. This smoky and spicy chowder contains no dairy and is thickened by pureeing 2 cups of the finished soup. The heat comes from chipotle peppers in adobe sauce, and is easily adjusted to taste. Have folks serve themselves from a slow cooker, keep a bowl of yogurt or sour cream handy to dollop on the top, and Go Hawks and Pats!

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.

Cheryl's Notes

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.

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