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Chorizo Sausage Corn Chowder

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 (2-1/2 quarts)

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 shredded smoked Gouda cheese
  • 1 medium sweet red pepper, chopped
  • 2 green onions, chopped

Directions

  • 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.
  • 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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