Soups on! This Creamy Corn Chowder with Chorizo is a warm, hearty, comforting dinner perfect for chilly fall nights. It has a bit of spice from chopped green chiles, plenty of sweet corn, and a healthy dose of heavy cream to bring it all together. A nice crumbled chorizo goes over the top right at the end, and then there’s all the toppings!
As soon as the temps dip below 90 degrees here in Arizona, we start telling ourselves it’s just about soup weather! All of our favorite cozy, comforting, cold weather recipes are dug out. The heavy soup pot makes its way to the stovetop and the therapeutic rhythm of chopping onions and potatoes on the big wooden cutting board soothes our summer weary souls.
This Creamy Corn Chowder with Chorizo reminds me of a really good queso dip, but instead of just dipping chips in it, we get to fill our whole bowls and eat it with a spoon. The ingredients are simple and straightforward, and the recipe is versatile. You could change out ground beef or turkey for the chorizo, or even shredded chicken from a rotisserie.
If you are lucky enough to have leftovers (this recipe will yield four generous servings), they might taste even better than the first day, as the flavors will have the chance to meld together and the starch from the potatoes will further thicken the chowder. Keeping the leftover chorizo separate and adding it just before serving will keep the chowder from turning orange.
What is chorizo?
Mexican Chorizo is a fresh, spicy pork sausage. It needs to be cooked and drained before serving. Spanish chorizo is a cured sausage. While both are delicious, this recipe calls for Mexican chorizo and is used as a crumbly garnish on top of the creamy soup. This article from The Kitchn explains the difference between the two in more depth.
If you are hoping to keep this Creamy Corn Chowder with Chorizo on the mild side, just make sure you choose mild chopped green chiles, and a mildly spiced chorizo. Mixing in sour cream also helps tone down the spice.
You may notice that the recipe calls for a teaspoon or two of honey. This brings out the sweetness of the corn and provides a nice contrast to the spice. Cory and I loved it, and thought the spice was just right, but I know everyone has their own preferences!
I hope you are as excited as I am to welcome back all our favorite cold weather recipes! Stay cozy, friends.
Did you make this recipe?
Please let me know how it turned out for you! Leave a comment below and share a picture on Instagram with the hashtag #lovelylittlekitchen
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- 1 tablespoon oil
- 1 tablespoon butter
- 1 onion, diced
- 2 cups chopped potatoes (I used Baby Yellow Dutch potatoes and left skin on)
- 1/2 teaspoon kosher salt
- 4 ounce can chopped green chiles (mild or medium)
- 1 teaspoon dried oregano leaves
- 1/2 teaspoon garlic powder
- 1/4 teaspoon ground cumin
- 2 bay leaves
- 3 cups chicken broth
- 1 cup heavy cream
- 1/4 cup all-purpose flour
- 1/4 cup sour cream
- 1/2 teaspoon kosher salt
- 1/4 teaspoon freshly ground black pepper
- 4 ounces shredded cheddar or Monterey Jack cheese
- 1–2 teaspoons honey
- 15 ounces canned corn, drained and rinsed (fresh off the cob if available)
- 9 ounces Mexican chorizo, without casings
- Toppings: grated cheese, fresh cilantro, tortilla chips, sour cream, avocado, etc…
- In a heavy bottomed pot or Dutch oven, heat oil and butter over medium high heat. Add diced onions and cook until soft and translucent.
- Add chopped potatoes and stir into onions. Season with kosher salt.
- Stir in chopped green chiles and add oregano, garlic powder, and ground cumin. Stir to combine.
- Add bay leaves and chicken broth.
- Bring to a boil, then cover and reduce heat to medium low so the broth will simmer. Allow to simmer or gently boil for 25 minutes, or until potatoes are tender.
- In the meantime, whisk heavy cream, flour, and sour cream together in a small bowl until smooth. Add salt and pepper. Whisk into the chicken broth.
- Stir in grated cheese, honey, and corn. Cover the pot again and allow to gently simmer for 20-25 more minutes while you prepare the chorizo.
- In a separate skillet, brown the chorizo over medium high heat until cooked through, stirring frequently. Then blot excess oil on a paper towel and keep warm on low heat until ready to serve.
- Taste the chowder and add additional salt and pepper to taste.
- Ladle the chowder into bowls, and top with chorizo. Serve with choice of toppings.
- Serving Size: 1 Serving
- Calories: 899
- Sugar: 14g
- Sodium: 2465mg
- Fat: 66g
- Saturated Fat: 32g
- Unsaturated Fat: 29g
- Trans Fat: 1.3g
- Carbohydrates: 49g
- Fiber: 5.3g
- Protein: 31g
- Cholesterol: 171mg