Chorizo Sausage Corn Chowder
TOTAL TIME: Prep: 25 min. Cook: 20 min.
YIELD: 6 servings (2-1/4 quarts).
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
Ingredients
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3 cups frozen corn, thawed
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1 large onion, chopped
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1 celery rib, chopped
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1 teaspoon olive oil
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2 garlic cloves, minced
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3 cans (14-1/2 ounces each) reduced-sodium chicken broth
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1 tablespoon sherry or additional reduced-sodium chicken broth
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2 bay leaves
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1 teaspoon dried thyme
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1/2 teaspoon pepper
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1 package (12 ounces) fully cooked chorizo chicken sausage links or flavor of your choice, chopped
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1 cup half-and-half cream
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1 cup shredded smoked Gouda cheese
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1 medium sweet red pepper, chopped
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2 green onions, chopped
Directions
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1.
In a nonstick Dutch oven, 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.
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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.
Nutrition Facts
1-1/2 cups: 331 calories, 15g fat (8g saturated fat), 85mg cholesterol, 1144mg sodium, 28g carbohydrate (8g sugars, 3g fiber), 22g protein.
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