Chorizo, Black Bean & Corn Chowder Recipe

Name: Chorizo, Black Bean & Corn Chowder
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: canola oil or olive oil; 1 onion, chopped; 1 carrot, peeled and chopped; 1 stalk celery, chopped; 1 -2 1 -2 link Italian sausage or 1/4 lb ground turkey; 2 -3 green onions, chopped; 2 -3 garlic cloves, crushed; 1/2 teaspoon ground cumin; 1 -2 cup corn (fresh, scraped off the cob, frozen, or canned); 1 cup black beans (cooked or 1/2 of a 19 oz can); 1 yukon gold potatoes (or a handful of baby new potatoes halved) or 1 red potatoes (or a handful of baby new potatoes halved); 4 cups chicken stock; 1/2 1 cup half-and-half or 14 ounces coconut milk

Servings: persons

canola oil or olive oil
1 onion, chopped
1 carrot, peeled and chopped
1 stalk celery, chopped
1 -2 1 -2 link Italian sausage or 1/4 lb ground turkey
2 -3 green onions, chopped
2 -3 garlic cloves, crushed
1/2 teaspoon ground cumin
1 -2 cup corn (fresh, scraped off the cob, frozen, or canned)
1 cup black beans (cooked or 1/2 of a 19 oz can)
1 yukon gold potatoes (or a handful of baby new potatoes halved) or 1 red potatoes (or a handful of baby new potatoes halved)
4 cups chicken stock
1/2 1 cup half-and-half or 14 ounces coconut milk

1
In a large saucepan set over medium-high heat, heat a drizzle of oil and saute the onion, carrot, and celery for about 5 minutes, until soft.
2
Add the chorizo sausage, squeezed out of it's casing, breaking it up with a spoon, until the meat is no longer pink.
3
Stir in the green onions, garlic, and cumin and cook for another minute or two.
4
Add the corn, beans, potato, and stock and bring to a simmer.
5
Reduce the heat, cover, and cook for about 20 minutes, until the potatoes are tender.
6
Simmer for a bit longer (uncovered) if you'd like to thicken up a bit, then stir in the cream or coconut milk and heat through.
7
Serve immediately.

665

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 13 ingredients. The key ingredients include: canola oil or olive oil, 1 onion, chopped, 1 carrot, peeled and chopped, 1 stalk celery, chopped, and more.

Yes, Chorizo, Black Bean & Corn Chowder falls under the Soups & Stews category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Chorizo, Black Bean & Corn Chowder

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions