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Chorizo Sausage Corn Chowder Recipe

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The spiciness of the sausage in this chowder is a wonderful counterpart to the corn's sweetness. Let this soup warm you up. —Robin Haas, Cranston, Rhode Island
TOTAL TIME: Prep: 25 min. Cook: 20 min.
MAKES:6 servings
TOTAL TIME: Prep: 25 min. Cook: 20 min.
MAKES: 6 servings


  • 3 cups frozen corn, thawed
  • 1 large onion, chopped
  • 1 celery rib, chopped
  • 1 teaspoon olive oil
  • 2 garlic cloves, minced
  • 3 cans (14-1/2 ounces each) reduced-sodium chicken broth
  • 1 tablespoon sherry or additional reduced-sodium chicken broth
  • 2 bay leaves
  • 1 teaspoon dried thyme
  • 1/2 teaspoon pepper
  • 1 package (12 ounces) fully cooked chorizo chicken sausage links or flavor of your choice, chopped
  • 1 cup half-and-half cream
  • 1 cup (4 ounces) shredded smoked Gouda cheese
  • 1 medium sweet red pepper, chopped
  • 2 green onions, chopped


  1. In a nonstick Dutch oven coated with cooking spray, saute the corn, onion and celery in oil until tender. Add garlic; cook 1 minute longer. Stir in the broth, sherry, bay leaves, thyme and pepper. Bring to a boil. Reduce heat; simmer, uncovered, for 8-10 minutes. Discard bay leaves.
  2. Cool slightly. In a food processor, process soup in batches until blended. Return all to pan. Stir in sausage and cream; heat through. Sprinkle with cheese, red pepper and green onions. Yield: 6 servings (2-1/2 quarts).
Originally published as Chorizo Sausage Corn Chowder in Taste of Home Soups 2014, p88

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