You are going to love me for this Spicy Corn Chowder recipe, I promise. This chowder is so good it’s Aspen ski lodge good. It’s seaweed spa treatment good. Heck, it’s even itchy, winter back scratch good.
Over the weekend, we all got quite a bit of snow here in New Jersey. As you can see, my kids and their buds finally got their long awaited day in the snow. (Update: my sons are now in their 20’s.😢)
And where there’s snow, there’s soup, as far as I’m concerned. When I put together the list of Best Soup Recipes last week, I realized that I had not made this Spicy Corn Chowder in over two years. And, after tasting it again, I can’t believe I’d almost forgotten this little treasure.
I use homemade chicken stock instead of broth which is always best in my opinion. You could also make this more hearty by adding black beans.
Spicy Corn Chowder with Chorizo
This is one of my family's favorite soups especially during the cold winter months. It's very filling and tasty. Not too spicy, but if you don't go for spice at all you could use Sweet Italian sausage and omit the Chipotle pepper.
Ingredients
- 2 teaspoons extra virgin olive oil
- 5 Chorizo links, skin removed
- 1 whole medium onion, chopped
- 1 whole sweet red pepper, seeded & chopped
- 2 garlic cloves, chopped
- 1 canned Chipotle Pepper in adobo sauce, chopped
- 2 cups pealed and cubed red potato
- 6 cups chicken broth
- 2 cups frozen corn kernels
- 1 teaspoon ground cumin
Instructions
- Add 2 teaspoons Extra Virgin Olive Oil to a large Dutch oven.
- Add chorizo and brown approximately 10 minutes. Remove with a slotted spoon.
- Leave remaining oil in pot and add onion and pepper and sauté until tender for approximately 10 minutes. Add garlic and sauté for 2 minutes.
- Add chipotle, potato and 1 cup corn and sauté for one minute. Add back approximately 1/2 cup of crumbled chorizo, cumin, broth and bring to a boil. Reduce to a simmer covered for 10 minutes or until potato is fork tender.
- Using a stick blender, blend soup until smooth. Add rest of sausage and corn back to soup and simmer until corn is cooked. Serve with a dollop of sour cream, shredded cheese and/or chopped cilantro.
Looking for more great soup recipes. Check out our 9 Soup Recipes from NJ Chefs.
