Chorizo, Black Bean & Corn Chowder
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 ⓘ
Instructions
- 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.
- Add the chorizo sausage, squeezed out of it's casing, breaking it up with a spoon, until the meat is no longer pink.
- Stir in the green onions, garlic, and cumin and cook for another minute or two.
- Add the corn, beans, potato, and stock and bring to a simmer.
- Reduce the heat, cover, and cook for about 20 minutes, until the potatoes are tender.
- 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.
- Serve immediately.
Nutrition & Diet Analysis (per serving)
815
kcal
41% DV
Protein
Fat
Carbs
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).