People of South Africa. Calm down, just a bit. Even though we had a little glimpse of Spring, winter has not left us yet.
Only saying this, because I’ve had this Corn and Chorizo Chowder recipe in my drafts folder for over a month now… Time to shine, Corn.
This recipe of Corn and Chorizo Chowder is the epitome of comfort food. Sure, any old bowl of soup can satisfy a frozen body, but here it is ALL about the intensity of flavor.
Smoky and spicy notes comes through from the chorizo and is balanced beautifully with the sweetness from the corn. Chili is an absolute MUST. Nothing warms you up quite like it, right?
This hearty bowl of chowder also contains perfectly cooked potatoes, some carrots and a whole lot of dairy goodness. I also added fresh mint to the final dish for that kick of freshness.
To serve, you will only need a loaf of crusty bread and some sour cream to finish it off. Bowl slurping, plate licking goodness!
This Corn and Chorizo Chowder freezes like an absolute dream, so go ahead and cook your heart out. There will be plenty to share! Get the last of your soup fix in before the season has passed – check out my collection of soup recipes, k?
| Prep Time | 10 min |
| Cook Time | 20 min |
| Servings | servings |
- 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
Ingredients
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- 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.
