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Soup of the Week: Red Pepper, Corn, and Black Bean Chowder

Sep 09, 2015 04:00PM ● By Cate Reynolds

Red Pepper, Corn, and Black Bean Chowder

Rhea’s Rundown

Make the last days of summer a fiesta! Onion, garlic, bell peppers, chicken stock, chipotle chile, adobo sauce, black beans, and corn come together for rich, savory soup. Broiling the bell peppers highlights their sweet and smoky flavor. Greek yogurt (or sour cream), fresh cilantro, and lime wedges add on a few more complimentary flavors. You can find canned chipotle peppers in adobo sauce in the international section at Whole Foods. Add steak or chicken to give this soup even more substance.

Ingredients – Serves 4
  • 1 cup chopped onion 
  • 2 garlic cloves, crushed
  • 1 tablespoon olive oil 
  • 2 broiled bell peppers (see below)
  • 2 cups unsalted chicken stock
  • 1 tablespoon olive oil 
  • ½ teaspoon chopped chipotle chile in adobo sauce
  • 1 (15-ounce) can unsalted black beans, rinsed and drained
  • 1 cup fresh corn kernels 
  • 3/4 teaspoon kosher salt
  • 8 tablespoons plain 2% Greek yogurt 
  • 4 tablespoons cilantro 
  • 4 lime wedges 


Red Pepper, Corn, and Black Bean Chowder

1. Sauté onion and garlic in 1 tablespoon olive oil in a saucepan over medium heat 3 minutes. Place onion mixture, broiled bell peppers, chicken stock, 1 tablespoon olive oil, and chipotle chile in a blender; blend until smooth. Return to pan. Stir in beans; simmer 10 minutes over medium heat. Stir in corn kernels and salt. Place 1 cup soup in each of 4 bowls; top with 2 tablespoons plain 2% Greek yogurt, 1 tablespoon cilantro, and 1 lime wedge.

Broiled Peppers

1. Place oven rack in top third of oven. Preheat broiler to high.

2. Line a jelly-roll pan with foil. Cut off top third of each pepper (with stem); reserve 4 pepper tops. Remove seeds and membranes from peppers; discard. Arrange peppers on their sides on prepared pan; coat with cooking spray. Broil 8 minutes or until charred, turning after 4 minutes. Place 4 peppers, cut sides up, in an 8-inch square glass or ceramic baking dish. Wrap remaining 4 peppers in foil. Let stand 10 minutes; peel and discard skins. Reserve 4 peeled peppers.

“Red Pepper, Corn, and Black Bean Chowder.” Cooking Light: Summer Cookbook. Time Inc. Lifestyle Group. 2014. Print.

Rhea Torreon
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