Corn And Chorizo Chowder Recipes

CHORIZO SAUSAGE CORN CHOWDER

Chorizo Sausage Corn Chowder image

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

Provided by Taste of Home

Categories Lunch

Time 45m

Yield 6 servings (2-1/2 quarts).

Number Of Ingredients 15

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

Steps:

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 : Calories 331 calories, Fat 15g fat (8g saturated fat), Cholesterol 85mg cholesterol, Sodium 1144mg sodium, Carbohydrate 28g carbohydrate (8g sugars, Fiber 3g fiber), Protein 22g protein.

CORN AND CHORIZO CHOWDER

Corn and Chorizo Chowder image

A hearty recipe for corn and chorizo chowder with a punch of chili.

Provided by Anina

Categories Main Dish

Yield 4 servings

Number Of Ingredients 15

Ingredients

15 ml olive oil
1.5 cups sliced chorizo sausage
2 medium carrots (peeled and finely diced)
2 stalks celery (finely diced)
1 teaspoon crushed garlic
1 teaspoon ground turmeric
1.5 cups good quality chicken stock
1.5 cups full cream milk
1/2 cup pouring cream
3 cups corn kernels
2 potatoes (peeled and diced)
2 teaspoons chili flakes (or more to your liking)
slat and black pepper (to season)
sour cream (to serve)
fresh mint (to serve)

Steps:

In a large saucepan, heat the olive oil and add the chorizo, celery, garlic, carrot and turmeric. Saute for a few minutes. Leave some cooked chorizo to garnish the final dish.
Add the liquids next. The stock and dairy comes in as well as the corn and potato.
Cover and leave to simmer for 20 minutes, stirring every now and then. Add more liquid in the form of milk/stock if you think it too thick. Season.
After 20 minutes the potato should be soft and you are now ready to serve your chowder with crusty bread and sour cream.

MEXICAN CHORIZO AND CORN SOUP

Mexican Chorizo and Corn Soup image

This filling soup is fantastic when you need to warm up on a blustery day! If you want a chowder consistency, use a potato masher to break down some of the spuds. -Laura Davis, Chincoteague, Virginia

Provided by Taste of Home

Categories Lunch

Time 50m

Yield 10 servings (3-1/2 quarts).

Number Of Ingredients 14

Ingredients

3/4 pound bulk fresh chorizo or spicy pork sausage
1 large onion, chopped
1 medium sweet red pepper, chopped
1 poblano pepper, seeded and chopped
3 garlic cloves, minced
1/3 cup all-purpose flour
1 teaspoon ground cumin
1/2 teaspoon salt
1/2 teaspoon pepper
2 cartons (32 ounces each) reduced-sodium chicken broth
1-1/2 pounds potatoes (about 4 medium), peeled and cut into 1/2-inch cubes
3 cups frozen corn (about 16 ounces)
1/2 cup sour cream
Optional: Queso fresco and chopped fresh cilantro

Steps:

In a Dutch oven, cook and crumble chorizo over medium heat until cooked through, 4-6 minutes. Using a slotted spoon, remove chorizo to paper towels, reserving 2 tablespoons drippings in pan., In drippings, saute onion and the red and poblano peppers over medium heat until tender, 8-10 minutes. Add garlic; cook and stir 1 minute. Stir in flour and seasonings until blended; cook and stir 3 minutes. Gradually stir in broth., Add potatoes and corn; bring to a boil. Reduce heat; simmer, uncovered, until potatoes are tender, 10-15 minutes. Stir in sour cream and chorizo; heat through. If desired, serve with cheese and cilantro.

Nutrition Facts : Calories 269 calories, Fat 13g fat (5g saturated fat), Cholesterol 33mg cholesterol, Sodium 1063mg sodium, Carbohydrate 25g carbohydrate (4g sugars, Fiber 2g fiber), Protein 13g protein.

CHORIZO, BLACK BEAN & CORN CHOWDER

Chorizo, Black Bean & Corn Chowder image

This is a lovely chowder with great flavors, and it's quick and easy to make. It's a great way to stretch a small amount of flavourful meat a long way. I used turkey sausage, and it was terrific. Recipe courtesy of my latest favorite cookbook Spilling the Beans.

Provided by AmyZoe

Categories Chowders

Time 47m

Yield 6 serving(s)

Number Of Ingredients 13

Ingredients

canola oil or olive oil
1 onion, chopped
1 carrot, peeled and chopped
1 stalk celery, chopped
1 -2 link Italian sausage or 1/4 lb ground turkey
2 -3 green onions, chopped
2 -3 garlic cloves, crushed
1/2 teaspoon ground cumin
1 -2 cup corn (fresh, scraped off the cob, frozen, or canned)
1 cup black beans (cooked or 1/2 of a 19 oz can)
1 yukon gold potatoes (or a handful of baby new potatoes halved) or 1 red potatoes (or a handful of baby new potatoes halved)
4 cups chicken stock
1 cup half-and-half or 14 ounces coconut milk

Steps:

In a large saucepan set over medium-high heat, heat a drizzle of oil and saute the onion, carrot, and celery for about 5 minutes, until soft.
Add the chorizo sausage, squeezed out of it's casing, breaking it up with a spoon, until the meat is no longer pink.
Stir in the green onions, garlic, and cumin and cook for another minute or two.
Add the corn, beans, potato, and stock and bring to a simmer.
Reduce the heat, cover, and cook for about 20 minutes, until the potatoes are tender.
Simmer for a bit longer (uncovered) if you'd like to thicken up a bit, then stir in the cream or coconut milk and heat through.
Serve immediately.

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