Chorizo Chowder
Treat your taste buds to a bowl of creamy, smoky indulgence with this Chorizo Chowder recipe! Packed with bold flavors and hearty ingredients like crispy chorizo, tender potatoes, sweet corn, and a hint of garlic-infused broth, this chowder is the perfect comfort food for any season. The base is luxuriously thickened with a touch of heavy cream and partially blended potatoes, creating a rich and velvety texture that pairs beautifully with the savory spice of the sausage. Garnish with fresh parsley and a dash of paprika for a vibrant, restaurant-quality presentation. Ready in just 45 minutes, this one-pot wonder is a satisfying meal that’s as easy to make as it is impressive to serve. Perfect for cozy family dinners or an elevated weeknight treat, this Chorizo Chowder will quickly become a go-to favorite in your recipe rotation!
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Recipe Information
Ingredients
- 300 grams Chorizo sausage
- 400 grams Potatoes
- 1 medium Yellow onion
- 3 cloves Garlic cloves
- 250 grams Corn kernels (fresh, canned, or frozen)
- 1 liter Chicken or vegetable broth
- 250 ml Heavy cream
- 2 tablespoons Olive oil
- 0.5 teaspoons Paprika (optional, for garnish)
- 1 teaspoon Salt
- 0.5 teaspoons Black pepper
- 1 leaf Bay leaf
- 2 tablespoons Fresh parsley (optional, for garnish)
Instructions
Dice the chorizo into bite-sized pieces and set aside.
Peel and dice the potatoes into 1-inch cubes. Finely chop the onion and mince the garlic.
Heat the olive oil in a large pot over medium heat. Add the chorizo and cook for 4-5 minutes, stirring occasionally, until it begins to crisp and release its oils. Remove the chorizo from the pot and set aside, leaving the oil in the pot.
Add the chopped onion to the pot and sauté for 3-4 minutes until soft and translucent. Add the minced garlic and cook for an additional 1 minute until fragrant.
Stir in the diced potatoes and corn kernels. Pour in the chicken or vegetable broth, and add the bay leaf. Season with salt and black pepper.
Bring the mixture to a boil, then lower the heat to medium-low and let it simmer for 15-20 minutes, or until the potatoes are tender when pierced with a fork.
Remove the bay leaf. Use an immersion blender to partially blend the soup, leaving some texture intact. Alternatively, remove about 1 to 2 cups of the chowder, blend it in a regular blender, and return it to the pot.
Stir in the heavy cream and the cooked chorizo. Simmer for an additional 5 minutes to heat through.
Taste and adjust seasoning if needed. Serve hot, garnished with a sprinkle of paprika and chopped parsley, if desired.
Nutrition Facts
Calories |
807 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 61.1 g | 78% | |
| Saturated Fat | 27.3 g | 137% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 135 mg | 45% | |
| Sodium | 2770 mg | 120% | |
| Total Carbohydrate | 35.0 g | 13% | |
| Dietary Fiber | 3.6 g | 13% | |
| Total Sugars | 7.7 g | ||
| Protein | 24.9 g | 50% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 44 mg | 3% | |
| Iron | 3.0 mg | 16% | |
| Potassium | 664 mg | 14% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
