Black Bean & Corn Chowder

It doesn’t get much easier than this to make a filling, delicious dinner with leftovers. And easy-to-make on a busy day is a win in our home! We like to top this thick chowder with avocado slices and serve it with tortilla chips or freshly baked cornbread.


2 cups dry, organic black beans, pre-soaked overnight (or 2 cans organic black beans)

2 cups organic frozen kernel corn

1 can Rotel

2 Tbsp. dried minced onion

1 Tbsp. cumin

¼ tsp ground black pepper


  1. Pre-soak beans overnight if needed.
  2. If using soaked beans, place in slow cooker with 2 cups of water. Turn on High for 2-3 hours. (If using canned beans, disregard this step.)
  3. Add all remaining ingredients to slow cooker (including undrained canned beans if using). Cook on High for 2-3 hours or Low for up to 6 hours.
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