Recipes used as base, but adapted heavily when combined: Autumn Mixed Bean Soup with Sausage from The Spruce Eats, and Simple Summer Corn Soup from The Minimalist Baker. It is optional how much of the corn mixture and potatoes are blended in this chowder with harissa. You may decide to leave some of it whole.


Recipe Summary

1 hr 5 mins
1 hr 35 mins
30 mins
12 servings


Original recipe yields 12 servings
The ingredient list now reflects the servings specified
Ingredient Checklist


Instructions Checklist
  • Heat 3 tablespoons oil in a soup pot over medium-high heat. Add sausage; cook and stir until beginning to brown. Add carrots and cook for 2 minutes. Add garlic; cook for 1 minute more. Add 4 cups chicken broth and 2 teaspoons salt. Reduce heat to a simmer; add black beans, kidney beans, great Northern beans, and bell pepper. Continue to simmer for 1 hour.

  • Meanwhile, bring remaining 4 cups chicken broth to a boil in a saucepan. Add potatoes and simmer until easily pierced with a fork, about 20 minutes.

  • At the same time, heat remaining 3 tablespoons vegetable oil in a nonstick skillet or saute pan over medium-high heat. Add corn, onion, harissa, remaining 1 teaspoon salt, and black pepper. Saute until they have a few brown spots and a nice flavor, 5 to 7 minutes. Remove from heat.

  • Place potatoes with chicken broth and corn mixture carefully into an electric blender and blend until smooth, or desired consistency (or leave some out to be left whole). Stir mixture into the soup pot to combine. Turn off heat and add balsamic vinegar. Stir again to combine. Adjust seasonings to taste.

Cook's Notes:

I prefer to blend all the potatoes and leave 1/2-1/3 of the corn whole. My spouse prefers all the corn blended and leaving the potatoes whole. If you are leaving some whole, I would use about 32 ounces of corn. If you are blending all, then you may not need as much, so 24 ounces is fine.

You can use 10 to 16 fresh ears of corn cut from the cob instead of frozen if you like.

You can leave the Yukon potatoes whole and pierce them with a fork if microwaving instead of boiling.

Nutrition Facts

346 calories; protein 14.5g; carbohydrates 38.5g; fat 16.1g; cholesterol 18.9mg; sodium 1150.6mg. Full Nutrition