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Corn & Black Bean Chowder

This one is great for the crock pot and is better the more it simmers. If you don't need to keep it vegan, an unprocessed natural yogurt, creme fraiche, goats cheese, or some grated parmesan works quite well as a garnish.
Course Entree
Cuisine American
Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Yield 6 servings
Calories 206 kcal
Author Katie Sturm


  • 3 cups Vegetable Stock
  • 12 oz. Black Beans pre-soaked
  • 12 oz. Corn
  • 12 oz. Tomatoes
  • 1 Green Bell Pepper
  • 1 Red Bell Pepper
  • 1 small White Onion
  • 1 small Red Onion
  • 3 stalks of Celery
  • 2 Carrots
  • 3 cloves of Garlic
  • 1 Tbsp. dried Oregano
  • 1 tsp. ground Mustard Powder
  • 1 tsp. ground Fenugreek
  • 1 oz. crushed Fresh Basil
  • Salt and Pepper to taste
  • 1-2 Tbsp. Olive Oil


  1. Chop your vegetables in advance (feel free to use the food processor, as they get all mixed up eventually anyway). They need to be diced, but not minced. Garlic should be minced or pressed into a paste-like substance.
  2. Sautee the onion, celery, & carrot until tender and the onions are clearing. Then add the green and red bell pepper.
  3. When the vegetables are soft, add the garlic, and a pinch of salt and pepper.
  4. Add the tomatoes and corn and stir gently, adding the beans and dried seasonings.
  5. If you are using a crock pot, at this point simply transfer the mix over to the Crock Pot, add the vegetable stock and cook on medium-high for 20 minutes and then low for as long as you need.
  6. If you are keeping it on the stove, add the vegetable stock and bring the mix to a boil. Keep stirring it for approximately 5 minutes while it boils. Then take it down to a simmer. Simmer until the vegetables are almost falling apart.
  7. About 10 minutes before you would like to eat, remove approximately 1/3 of the mix from the pot and blend it in the blender. Then add back to the mix along with the crushed fresh basil.