Chorizo Chowder Recipes

CHORIZO CORN CHOWDER

Chorizo Corn Chowder image

Recipe adapted from and with thanks to Sunset Magazine

Provided by Mary Younkin

Number Of Ingredients 10

Ingredients

2 large poblano chiles
3/4 lb chorizo pork sausage
3 cans corn (do not drain (or 4 1/2 cups fresh or frozen corn))
2 cups chicken broth
1 cup heavy cream
kosher salt (to taste (this will depend on how salty your sausage and your broth are))
freshly ground black pepper (to taste)
1/2 small red onion (sliced as thinly as possible)
12 large basil leaves (finely sliced)
1 lime (cut into wedges)

Steps:

Preheat the oven to broil. Move the top oven rack to about 6 inches from the broiler. Place the chiles on a foil lined or well greased baking pan and broil for 15-18 minutes, turning over every 2-3 minutes. (Set a timer and be ready to turn them several times.) You want the chiles to be soft and blackened all over when you remove them from the oven. Transfer the roasted chiles to a dish with a lid (or a dish that can be tightly covered with foil). Cover and let rest for 10-15 minutes. The blackened portions should peel right off after resting. Peel and seed the chiles and chop into 1/4" - 1/2" pieces.
In a large pot, cook and crumble the chorizo over medium heat, about 6-7 minutes. Drain the grease well and add the corn and broth. Bring to a boil and then reduce to a simmer just until the corn is tender and warm. Add the cream and poblanos. Stir and cook for about 2 more minutes, just to blend the flavors. Taste the broth and add salt and pepper, to taste.
Scoop into bowls and top with onions and basil. Serve with a wedge of lime for squeezing on top. Enjoy!

CHORIZO CHOWDER

Chorizo Chowder image

Make sure you buy whole chorizo sausages and slice them yourself, as the packets of ready sliced chorizo that you can buy are too thin for this soup.

Provided by Lene8655

Categories Chowders

Time 40m

Yield 4 serving(s)

Number Of Ingredients 9

Ingredients

50 g butter
1 small onion, finely chopped
4 garlic cloves, chopped
500 g floury potatoes, cubed
1 leek, thinly sliced
1 teaspoon cayenne
1 liter vegetable stock
250 g chorizo sausages, cut into 1 cm wide slices
salt & freshly ground black pepper

Steps:

Heat the butter in a large pan and cook the onion, garlic and potatoes for 5 minutes until lightly golden.
Add the leek and cayenne and cook for a further 1 minute.
Add the stock, bring to the boil and simmer for 20 minutes until the potatoes are very soft and beginning to break up into the soup.
Using a potato masher, roughly mash the potatoes into the soup.
Stir in the chorizo and simmer gently for 5 minutes until the orange coloured oil from the chorizo rises to the surface of the soup.
Check the seasoning, ladle into bowls and garnish with a sprig of flat leaf parsley.
Serve with lots of crusty bread for mopping up.

Nutrition Facts : Calories 805.3, Fat 61, SaturatedFat 25.5, Cholesterol 143.1, Sodium 1718.3, Carbohydrate 28.3, Fiber 3.8, Sugar 3.1, Protein 34.8

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 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.

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.

SLOW COOKER CORN CHOWDER WITH CHICKEN AND CHORIZO SAUSAGE

Slow Cooker Corn Chowder with Chicken and Chorizo Sausage image

Yield 8

Number Of Ingredients 11

Ingredients

4 cups 1 L CAMPBELL'S® Ready to Use Chicken Broth
1 tbsp 15 mL granulated sugar
2 cans (each 14 oz/398 mL) cream style corn
1 large potato, diced
2 large poblano chile, seeded and diced
1 pkg (10 oz/300 g) frozen whole kernel corn, thawed
1 lb 454 g boneless, skinless chicken breast, cubed
1/2 lb 227 g chorizo sausage, diced
2 tbsp 30 mL all-purpose flour
1 cup 250 mL 35% whipping cream
1/4 cup 60 mL cilantro

Steps:

In slow cooker,combine chicken broth,sugar,canned corn,potato,chilies,thawed corn,chicken and sausage.
Mix flour with 2 tbsp (30 mL) water; set aside. Cover and cook on Low for 7 to 8 hours or until chicken is cooked through,increasing heat to High and stirring in flour mixture for final 30 minutes of cooking time to thicken soup. Stir in cream and cilantro and serve.

Nutrition Facts :

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.

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2013-06-12 Spicy Chorizo Corn Chowder. Photo: Annabelle Breakey. Total Time 40 mins AuthorStephanie Spencer. Some of corn’s best partners–medium-hot chiles, chorizo, and basil–join up in this simple dish. It’s substantial enough to call a chowder, but light enough for summer. Ingredients 2 poblano chiles 12 ounces chorizo…
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Preheat broiler. Oil a rimmed baking sheet. Set chiles on sheet and broil, turning as needed, until blackened all over, about 18 minutes total. Let cool, then peel, remove stem and seeds, and chop; set aside.
Cook chorizo in a large saucepan over medium heat, breaking sausage into smaller pieces with a wooden spoon, until meat and fat have separated. Strain through a fine strainer and discard fat. Wipe pan clean with a paper towel.
Return chorizo to pan and stir in corn and broth. Bring to a boil and cook, stirring occasionally, until corn is just tender, about 5 minutes. Reduce heat to a simmer, add cream and poblanos, and cook 2 minutes more to blend flavors.

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Brown the chorizo in a pot that holds at least 4 quarts. Unless the sausage is really lean, you don’t need to add oil yet.
When the sausage is browned, add the diced onion, celery, potato, and butter. Reduce the heat to medium-low and sweat these vegetables until they are about halfway tender (10 minutes or so).
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Blend 3 cups corn kernels and 1 1/2 cups broth in processor to coarse puree. Transfer to large bowl. Heat oil in heavy large skillet over medium heat. Add chorizo and sauté until beginning to brown, about 3 minutes. Using slotted spoon, transfer chorizo to small bowl.
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Preheat broiler. Oil a rimmed baking sheet. Set chiles on sheet and broil, turning as needed, until blackened all over, about 18 minutes total. Let cool, then peel, remove stem and seeds, and chop; set aside.
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AINSLEY HARRIOTT'S CHORIZO CHOWDER RECIPE | CENTREPOINT

Crusty bread to serve. Method. Heat the butter in a large pan and cook the onion, garlic and potatoes until lightly golden. Add the leek and cayenne and cook for a further one minute. Add the stock, bring to the boil and simmer for 20 minutes until potatoes are very soft and beginning to break up into the soup.
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