Black Bean and Shrimp Corn Chowder

This creamy and warm corn chowder recipe is full of flavor. The sweet potato, black beans, shrimp and corn come together for a mouthwatering meal that’s ready in under 30 minutes.

Serves: 4Prep: 10 minutesCook: 20 minutesTotal: 30 minutesDifficulty: Easy

Serves: 4


  • 2 tablespoons olive oil
  • 1 white onion, chopped
  • 1⁄4 cup sofrito tomato cooking base
  • 4 cups water
  • 4 cubes chicken bouillon
  • 1 cup sweet potato, peeled and cut into ½” cubes
  • 2 cans (15.25 oz.) whole kernel sweet corn
  • 1 can (15 oz.) black beans, rinsed and drained
  • 3⁄4 cup half-and-half
  • 1 teaspoon cornstarch, mixed in ¼ cup water
  • 1 pound (26-30 ct.) shrimp, peeled and deveined
  • Fresh cilantro, to serve
  • Crusty bread, to serve


  • In a large saucepan over medium heat, add oil. Once hot, add onion and cook until tender. Stir in sofrito and cook 1-2 minutes. Add water, bouillon cubes and sweet potato. Bring to a simmer and cook 8-10 minutes.
  • Meanwhile, in a blender add 1 can corn and blend until smooth. Drain remaining can of corn. Pour blended corn and drained corn into saucepan. Add black beans, half-and-half and cornstarch mixture. Simmer 2-3 minutes, then add shrimp and cook until pink, about 7-10 minutes.
  • Serve with fresh cilantro and crusty bread.