Spicy Chorizo and Corn Chowder
Spicy Chorizo and Corn Chowder is a bold, smoky, and slightly sweet soup made with chorizo, tender potatoes, and fresh corn in a creamy, flavorful broth. Perfect for a cozy, satisfying meal.
Equipment
- Large pot For cooking the chowder
- Wooden Spoon For stirring and scraping the pot
- Ladle For serving
Ingredients
- 8 oz chorizo casing removed
- 1 tablespoon olive oil if needed for sautéing
- 1 small onion diced
- 2 cloves garlic minced
- 1 medium jalapeño seeded and diced
- 3 cups corn kernels fresh, frozen, or canned
- 2 medium potatoes diced
- 1 teaspoon smoked paprika
- ½ teaspoon cumin
- 4 cups chicken broth
- 1 cup heavy cream
- ½ teaspoon salt adjust to taste
- ½ teaspoon black pepper adjust to taste
- ¼ cup fresh cilantro chopped, for garnish
Instructions
- In a large pot, cook the chorizo over medium heat until browned and crispy, about 5 minutes. Remove and set aside, leaving any rendered fat in the pot.
- Add diced onion, garlic, and jalapeño to the pot. Sauté for 3-4 minutes until softened and fragrant.
- Stir in the corn, potatoes, smoked paprika, and cumin. Pour in the chicken broth and bring to a simmer.
- Let the chowder cook for 15-20 minutes until the potatoes are tender.
- Stir in the heavy cream and cooked chorizo. Season with salt and black pepper to taste.
- Ladle into bowls, garnish with fresh cilantro, and serve warm.
Notes
- For extra spice, add an extra jalapeño or a pinch of cayenne pepper.
- Leftovers can be refrigerated for up to 3 days and reheated gently on the stovetop.
- Pairs well with garlic bread, grilled cheese, or a fresh salad.
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