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!

Nutriscore Rating: 57/100

Prep Time:15 mins

Cook Time:30 mins

Total Time:45 mins

Servings: 4

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)

Directions

Step 1

Dice the chorizo into bite-sized pieces and set aside.

Step 2

Peel and dice the potatoes into 1-inch cubes. Finely chop the onion and mince the garlic.

Step 3

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.

Step 4

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.

Step 5

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.

Step 6

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.

Step 7

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.

Step 8

Stir in the heavy cream and the cooked chorizo. Simmer for an additional 5 minutes to heat through.

Step 9

Taste and adjust seasoning if needed. Serve hot, garnished with a sprinkle of paprika and chopped parsley, if desired.

Nutrition Facts

Serving size	(2357.1g)

Amount per serving	% Daily Value*
Calories	3300.9

Total Fat 245.7g	0%
Saturated Fat 109.1g	0%
Polyunsaturated Fat 2.7g
Cholesterol 516.8mg	0%
Sodium 11479.5mg	0%
Total Carbohydrate 152.0g	0%
Dietary Fiber 19.2g	0%
Total Sugars 27.3g
Protein 101.4g	0%

Vitamin D 0IU	0%
Calcium 190.3mg	0%
Iron 13.8mg	0%
Potassium 3230.3mg	0%

*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.

Source of Calories

Fat: 68.6%

Protein: 12.6%

Carbs: 18.9%