Black Bean and Corn Chowder with Jalapeño Cornbread

A creamy and comforting chowder packed with black beans, corn, potatoes, and a hint of spice, served with a warm slice of jalapeño cornbread.

Prep Time

20 minutes

Total Time

60 minutes

Calories

750 kcal

Difficulty

Easy

Equipment

3 items

Cost

£2.16/serving

Season:

☀️ Summer

Meal Type:

Soup•Bread

Cuisine:

British

Dietary:

Gluten-Free

Mood:

Comfort Food

Ingredients

Servings

2tablespoonsOlive Oil

£0.25

1mediumOnion(chopped)

£0.30

2stalksCelery(chopped)

£0.40

2clovesGarlic(minced)

£0.15

1mediumRed Bell Pepper(diced)

£0.70

2mediumPotatoes(diced)

£0.35

4cupsVegetable Broth

£0.50

115-ounce canCanned Black Beans(rinsed and drained)

£0.65

1cupFrozen Corn

£0.30

113.5-ounce canCanned Coconut Milk(full-fat for creaminess)

£1.20

1teaspoonChili Powder

£0.05

0.5teaspoonCumin

£0.03

0.3teaspoonSmoked Paprika

£0.03

to tasteSalt

£0.01

to tastePepper

£0.70

for garnishFresh Cilantro(chopped)

£0.40

1cupCornmeal(use gluten-free if needed)

£0.40

1cupAll-Purpose Flour

£0.20

0.3cupSugar

£0.10

1tablespoonBaking Powder

£0.05

0.5teaspoonSalt

£0.01

1Egg

£0.25

1cupMilk

£1.20

0.3cupVegetable Oil

£0.10

1Jalapeño(minced (remove seeds for less heat))

£0.30

Total Cost

£8.63

£2.16 per serving

Instructions

1.
**For the Chowder:** Heat olive oil in a large pot or Dutch oven over medium heat. Add onion and celery and cook until softened, about 5 minutes.
2.
Add garlic and red bell pepper and cook for another 2 minutes.
3.
Add potatoes, vegetable broth, chili powder, cumin, and smoked paprika. Bring to a boil, then reduce heat and simmer for 15-20 minutes, or until potatoes are tender.
4.
Stir in black beans and corn and cook for 5 minutes more.
5.
Carefully pour in the coconut milk. Season with salt and pepper to taste. Heat through, but do not boil.
6.
**For the Jalapeño Cornbread:** Preheat oven to 400°F (200°C) and grease an 8x8 inch baking dish.
7.
In a large bowl, whisk together cornmeal, flour, sugar, baking powder, and salt.
8.
In a separate bowl, whisk together egg, milk, and vegetable oil.
9.
Pour the wet ingredients into the dry ingredients and stir until just combined. Do not overmix.
10.
Fold in the minced jalapeño.
11.
Pour batter into the prepared baking dish and bake for 20-25 minutes, or until a toothpick inserted into the center comes out clean.
12.
Let the cornbread cool slightly before slicing and serving.
13.
Ladle the chowder into bowls and garnish with fresh cilantro. Serve with a slice of jalapeño cornbread.

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My Notes

Nutrition Information

Nutrition per serving (500g)

750 kcal / 3138 kJ

Carbs

98g

38% of RDA

Fat

35g

50% of RDA

Protein

22g

44% of RDA

Detailed Breakdown

Fibre

18 g

60% of RDA

Sugar

25 g

28% of RDA

Sodium

1200 mg

52% of RDA

Saturated Fat

15 g

75% of RDA

Chef's Tips

For a smoother chowder, use an immersion blender to partially blend the soup before adding the coconut milk. Be careful not to over blend, you want some texture.

Add a squeeze of lime juice to the chowder for extra brightness.

Adjust the amount of jalapeño in the cornbread to your preferred level of spiciness.

The cornbread is best served warm. Store any leftover cornbread in an airtight container at room temperature.

To make the soup spicier, add a pinch of cayenne pepper along with the chili powder.

Cooking Equipment

Large pot or Dutch oven

Baking dish (8x8 inch or similar)

Oven

Wine Pairings

No wine pairing suggestions available for this recipe.

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Chef's Tips

For a smoother chowder, use an immersion blender to partially blend the soup before adding the coconut milk. Be careful not to over blend, you want some texture.

Add a squeeze of lime juice to the chowder for extra brightness.

Adjust the amount of jalapeño in the cornbread to your preferred level of spiciness.

The cornbread is best served warm. Store any leftover cornbread in an airtight container at room temperature.

To make the soup spicier, add a pinch of cayenne pepper along with the chili powder.

Black Bean and Corn Chowder with Jalapeño Cornbread

Ingredients

Instructions