soups stews

Corn and Black Bean Chowder

Southwestern-style corn chowder is bright with color and seasoning from the Southwest Seasoning, jalapeño pepper, black beans and cilantro.
15m
PREP TIME
15m
COOK TIME
272
CALORIES
11
INGREDIENTS

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Ingredients 8 (1 cup) Servings

  • 3 tablespoons butter
  • 4 cups fresh corn kernels substitution Substitutions available
    • frozen corn kernels
  • 1 medium onion, chopped
  • 1 medium red bell pepper, chopped
  • 1 small jalapeño pepper, finely chopped
  • 1 tablespoon McCormick Gourmet™ Southwest Seasoning
  • 1/2 cup flour
  • 4 cups milk
  • 2 cups Kitchen Basics® All Natural Original Chicken Stock
  • 1 can (15 ounces) black beans, drained and rinsed
  • 1/4 cup chopped fresh cilantro

INSTRUCTIONS

  • 1 Melt butter in large saucepan on medium heat. Add corn; cook and stir 5 minutes or until lightly browned. Add onion, bell pepper, jalapeño pepper and Seasoning; cook and stir 2 minutes or until onion and peppers are tender
  • 2 Sprinkle with flour; cook and stir 2 minutes
  • 3 Gradually stir in milk and stock. Bring to boil. Stir in beans. Reduce heat to low; simmer 5 minutes. Ladle into soup bowls. Garnish with cilantro

NUTRITION INFORMATION

(per Serving)

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