Chorizo Sausage Corn Chowder Recipe

3 1 1
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Chorizo Sausage Corn Chowder Recipe

Read Reviews
3 1 1
Publisher Photo
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
MAKES:
6 servings
TOTAL TIME:
Prep: 25 min. Cook: 20 min.
MAKES:
6 servings
TOTAL TIME:
Prep: 25 min. Cook: 20 min.

Ingredients

  • 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

Directions

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.
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

Nutritional Facts

1-1/2 cups: 331 calories, 15g fat (8g saturated fat), 85mg cholesterol, 1144mg sodium, 28g carbohydrate (8g sugars, 3g fiber), 22g protein.

  • 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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Reviews forChorizo Sausage Corn Chowder

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cossfam User ID: 993077 237280
Reviewed Nov. 13, 2015

"I like the idea of the chorizo to spice up the chowder. I think I would add a potato to it and forego the blending of the soup, or maybe just blend part of it as we like a chunkier, heartier type chowder. I made my own chorizo out of lean ground turkey because the store-bought is so greasy."

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