This flavorful corn and sausage chowder recipe is a delightful combination of spicy sausage and sweet corn. Robin Haas from Cranston, Rhode Island, shares this recipe that showcases the wonderful contrast of flavors. Let’s dive into making this delicious chowder:

Chorizo Sausage Corn Chowder is a hearty and flavorful soup that combines the smoky, spicy flavors of chorizo sausage with the sweetness of fresh corn. This satisfying dish is a perfect choice for those seeking comfort and warmth in a bowl.

The chowder begins by sautéing chorizo sausage, a seasoned and cured pork sausage with a distinctive red color and robust flavor. As the sausage cooks, its spices infuse the soup with a rich and smoky taste, creating a savory base for the chowder.

Fresh corn kernels are then added to the pot, lending a natural sweetness and a pleasant crunch to the dish. The corn’s vibrant yellow color and its inherent sweetness beautifully balance the spiciness of the chorizo, resulting in a harmonious flavor combination.

To further enhance the chowder, aromatic vegetables such as onions, garlic, and bell peppers are added, infusing the soup with their delightful fragrance and depth of flavor. Cream or milk is often used to create a creamy and velvety texture, providing a luscious backdrop to the hearty ingredients.

As the chowder simmers, the flavors meld together, creating a comforting and satisfying bowl of soup. It’s a versatile dish that can be enjoyed as a main course or a comforting appetizer, perfect for chilly evenings or as a delightful addition to a weekend brunch.

Garnished with fresh herbs, such as cilantro or chives, and accompanied by crusty bread or crispy tortilla chips, Chorizo Sausage Corn Chowder is a complete and delicious meal that will warm your soul and leave you wanting more.

PREP: 25 MIN

COOK: 20 MIN

MAKES: 6 SERVINGS (2½ 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 (14½ ounces each) reduced-sodium chicken broth
• 1 tablespoon sherry or additional reduced-sodium chicken broth
• 2 bay leaves
• 1 teaspoon dried thyme
• ½ teaspoon pepper
• 1 package (12 ounces) fully cooked chorizo chicken sausage 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

INSTRUCTIONS

1. In a nonstick Dutch oven coated with cooking spray, sauté the corn, onion, and celery in olive oil until tender.
2. Add minced garlic and cook for an additional minute.
3. Stir in the reduced-sodium chicken broth, sherry (or additional chicken broth), bay leaves, dried thyme, and pepper. Bring the mixture to a boil, then reduce the heat and simmer uncovered for 8-10 minutes. Discard the bay leaves.
4. Allow the mixture to cool slightly, then process the soup in batches in a food processor until blended. Return the blended soup to the pan.
5. Stir in the chopped sausage and half-and-half cream. Heat the chowder through.
6. To serve, top the chowder with shredded smoked Gouda cheese, chopped sweet red pepper, and green onions.

ADDITIONAL INFORMATION

• This recipe yields approximately 6 servings or 2½ quarts of chowder.
• The use of fully cooked chorizo chicken sausage adds a delightful spiciness to the chowder. However, you can choose any flavor of cooked sausage based on your preference.
• The Latino population has brought new ingredients, such as chorizo and linguica sausage, to New England cuisine in recent decades.
• The chowder showcases the fusion of flavors and ingredients, resulting in a satisfying and delicious dish.

Enjoy this corn and sausage chowder with its enticing blend of sweet and spicy flavors!