Ingredients
16 Servings
6
4
2
6
1
1
2
1
2
Preparation
Step 1
Blend 3 cups corn kernels and 1 1/2 cups broth in processor to coarse puree. Transfer to large bowl. Heat oil in heavy large skillet over medium heat. Add chorizo and sauté until beginning to brown, about 3 minutes. Using slotted spoon, transfer chorizo to small bowl.
Step 2
Add onion and remaining 3 cups corn kernels to same skillet; sprinkle with salt and pepper. Sauté over medium-high heat until onion begins to soften, 5 to 6 minutes. Add potatoes and stir until potatoes begin to soften, about 2 minutes (corn may begin to brown slightly). Transfer corn mixture to large pot. Add dried thyme, cayenne, reserved pureed corn mixture, and remaining 2 1/2 cups broth to pot. Bring just to boil. Reduce heat to medium and simmer uncovered until potatoes are tender, 10 to 12 minutes. Add half and half and chorizo. Simmer uncovered until heated through, about 2 minutes. Season chowder to taste with salt and pepper. Simmer 5 minutes longer to thicken, if desired. DO AHEAD Soup can be made 1 day ahead. Cool, cover, and chill. Rewarm over medium heat, stirring often (do not boil).
Step 3
Divide soup among 16 bowls or mugs. Garnish with thyme sprigs and serve.
Nutrition Per Serving
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Reviews (58)
Back to TopI've used this recipe a handful of times and it's always good. Comes together really quickly and goes will with crispy chicken, fish, paninis, whatever. I replace the chorizo with bacon or just omit it. I also add a very small glass of dry white wine to the onion and potatoes while they cook. Shallots work great in place of onions too. Great simple recipe for soup season!
Emmy K.
2/19/2021