A Fiesta in a Bowl: Spicy Chorizo Corn Chowder Recipe

by

Chorizo Corn Chowder Move over, classic New England clam chowder! There’s a new star in town, and its name is chorizo corn chowder. This vibrant dish is a fusion of smoky chorizo sausage, sweet corn, and creamy broth, creating a flavor explosion that will tantalize your taste buds.

Chorizo Corn Chowder

Why You’ll Love This Recipe:

  • Packed with flavor: The chorizo adds a delightful smoky depth, while the corn brings a touch of sweetness. Every spoonful is a perfect balance of savory and sweet.
  • Hearty and comforting: This chowder is thick and creamy, making it ideal for a cozy night in. It’s the perfect meal to warm you up on a chilly day.
  • Easy to make: Don’t be intimidated by the name! This recipe is surprisingly simple to follow, even for beginner cooks.
  • Versatile: Feel free to customize this chowder to your liking. Add other vegetables like potatoes, carrots, or bell peppers. You can also adjust the spice level to your preference.

 

Ingredients:

  • 1 tablespoon olive oil
  • 1 pound chorizo sausage, casings removed and crumbled
  • 1 medium onion, chopped
  • 2 cloves garlic, minced
  • 1 teaspoon ground cumin
  • 1/2 teaspoon smoked paprika
  • 4 cups chicken broth
  • 2 cups corn kernels (fresh or frozen)
  • 1 (15-ounce) can diced tomatoes, undrained
  • 1 cup heavy cream
  • 1/4 cup chopped fresh cilantro
  • Salt and pepper to taste
  • Optional toppings: Lime wedges, chopped avocado, sour cream

 

The Ultimate Crunchy Sushi Roll Guide & Recipe

 

Instructions:

  1. Heat olive oil in a large pot or Dutch oven over medium heat. Add chorizo and cook, breaking it up with a spoon, until browned. Drain off any excess fat.

  2. Add onion and cook until softened, about 5 minutes. Stir in garlic, cumin, and paprika, and cook for 1 minute more.

  3. Pour in chicken broth and bring to a boil. Reduce heat to low and simmer for 10 minutes.

  4. Stir in corn, tomatoes, and heavy cream. Simmer for another 5 minutes, or until corn is heated through.

  5. Stir in cilantro and season with salt and pepper to taste.

  6. Serve hot, topped with desired toppings.

 

Chorizo Corn Chowder: Your FAQs Answered!

Spicy, smoky, and oh-so-satisfying, chorizo corn chowder is a dish that’s sure to become a staple in your cozy meal rotation. But before you embark on your chowder journey, you might have some questions. Worry not, fellow chowder lover, for I’m here to answer your most frequently asked questions:

1. What type of chorizo should I use?

Traditionally, Spanish chorizo is used for its smoky depth of flavor. However, Mexican chorizo (fresh or dry) can also work if you prefer a spicier kick. If you’re vegetarian, opt for plant-based chorizo or skip it altogether and add black beans for protein.

2. Can I use fresh or frozen corn?

Both work just fine! Fresh corn adds a touch of summer sweetness, while frozen corn is a convenient option year-round. Thaw frozen corn before adding it to the pot.

3. How can I adjust the spice level?

For a milder chowder, use sweet paprika instead of smoked. Conversely, add a diced jalapeno or serrano pepper for extra heat. Play around with spices like cayenne pepper or chipotle flakes to achieve your desired level of fire.

4. Can I make this vegetarian?

Absolutely! Skip the chorizo and replace it with black beans, chickpeas, or even lentils. Use vegetable broth instead of chicken broth for a completely vegetarian chowder.

5. What can I serve with it?

Cornbread is a classic pairing, but crusty bread, rice, or even a simple green salad would also work. Top it with fresh cilantro, avocado slices, lime wedges, or sour cream for an extra burst of flavor.

6. Can I make it ahead of time?

This chowder stores beautifully! Cool it down completely, then store it in an airtight container in the refrigerator for up to 3 days. Simply reheat on the stovetop over medium heat, stirring occasionally, until warmed through.

7. How can I thicken the chowder?

If you prefer a thicker consistency, try mashing some of the cooked corn kernels before adding them to the pot. Alternatively, you can whisk together a slurry of cornstarch and water and stir it into the chowder until it thickens to your liking.

8. What if I don’t have heavy cream?

You can substitute milk or half-and-half for a lighter chowder. However, keep in mind that the flavor and texture will be slightly different.

9. Can I freeze the chowder?

Yes, you can! Let the chowder cool completely, then transfer it to freezer-safe containers. Leave some headspace for expansion. Freeze for up to 3 months. Thaw overnight in the refrigerator before reheating.

10. Where can I find more chorizo corn chowder inspiration?

There are countless variations on this recipe! Explore different vegetables like potatoes, bell peppers, or even kale. Look for inspiration on food blogs, recipe websites, and even Pinterest for creative twists on this delicious dish.

 

Tips:

  • For a richer flavor, use smoked paprika.
  • If you like your chowder extra spicy, add a diced jalapeno pepper with the onion.
  • To make this dish vegetarian, use vegetable broth and omit the chorizo. You can add black beans or chickpeas for protein.
  • Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.