Corn and Black Bean Chowder


Corn and Black Bean Chowder

Sarah Kaminski
Prep Time 15 mins
Cook Time 15 mins
Course lunch, Mains
Servings 4


  • 1 large onion minced
  • 1 Tbsp coconut oil
  • 1 sweet bell pepper seeded & chopped
  • 1 quart veggie stock no sugar added
  • 1 large potato cubed
  • 6 ears of corn kernels cut from the cob (about 5 cups)
  • 2 tsp sea salt
  • Black pepper to taste
  • 1 can full fat coconut milk
  • 2 cans black beans drained & rinsed


  • Sauté onion in large soup pot with coconut oil until aromatic.
  • Add stock and veggies to pot. Bring to a boil, reduce to a simmer.
  • Cover and cook until potatoes are tender, about 15 minutes.
  • Remove from heat, stir in beans and coconut milk.
  • Dish into (4) separate glass containers for easy grab & go lunches throughout the week, or enjoy for dinner.
  • This chowder will make your heart happy!
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Disclaimer: All nutrition facts on Simply Gluten Free are meant only as a guide and may differ depending on product brands used or ingredient substitutions. Some errors may occur, so you are encouraged to confirm the recipe’s ingredient and nutrition suitability for your own diet.
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