Jul 13 2026
Restaurants›Belmont Hall & Restaurant›Cup - Chowders & Chili Recipe

Cup - Chowders & Chili Recipe

Inspired by Belmont Hall & Restaurant
Time1h
Serves6

Make Cup - Chowders & Chili Recipe in just 1h . Get the full recipe with step-by-step instructions at pekinthechef.com.

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Ingredients

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Base Ingredients

Spices and Seasonings

Main Ingredients

Garnishes (optional)

Method

Preparation

  1. 1

    Sauté the Aromatics

    In a large pot, heat the olive oil over medium heat. Add the diced onion, garlic, celery, and carrots. Sauté for about 5-7 minutes until the vegetables are tender and the onion is translucent.

  2. 2

    Add the Base Ingredients

    Stir in the diced potatoes and vegetable broth. Add the bay leaves, thyme, salt, black pepper, and paprika. Bring the mixture to a boil, then reduce heat to a simmer.

Cooking

  1. 3

    Simmer the Chowder/Chili

    Let the mixture simmer for about 20-25 minutes, or until the potatoes are tender.

  2. 4

    Add the Main Ingredients

    Remove the bay leaves from the pot. Stir in the corn kernels, canned tomatoes, black beans, and coconut milk. Simmer for an additional 10-15 minutes until everything is heated through.

Serving

  1. 5

    Garnish and Serve

    Ladle the chowder or chili into bowls. Garnish with fresh cilantro and serve with lime wedges on the side.

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