Chorizo Corn Chowder

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Poblano chiles and chorizo combine with plenty of sweet corn to make this Chorizo Corn Chowder. This recipe was a favorite from the first bite.

Surprisingly hearty without being heavy, my whole family gave this meal two thumbs up the first time I made it. Even my three-year-old son had no trouble with the heat in this dish.

A bowl of food on a plate, with Soup and Taco

I love the combination of flavors in this chowder. There is spice from the mild poblano peppers without any real heat.

Don’t skip the squeeze of lime over the top of each bowl, it really makes a difference. Over the past few years, I’ve learned to double this recipe whenever I have the chance. I love having some left over for lunch the following day.

Chorizo Corn Chowder - get the recipe at barefeetinthekitchen.com

Kitchen Tip: I use this baking sheet and this pot to make this recipe.

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Chorizo Corn Chowder

Recipe adapted from and with thanks to Sunset Magazine
Pin Print Review
Servings: 4 -6 servings

Ingredients 

  • 2 large poblano chiles
  • 3/4 lb chorizo pork sausage
  • 3 cans corn do not drain (or 4 1/2 cups fresh or frozen corn)
  • 2 cups chicken broth
  • 1 cup heavy cream
  • kosher salt to taste (this will depend on how salty your sausage and your broth are)
  • freshly ground black pepper to taste
  • 1/2 small red onion sliced as thinly as possible
  • 12 large basil leaves finely sliced
  • 1 lime cut into wedges

Instructions

  • Preheat the oven to broil. Move the top oven rack to about 6 inches from the broiler. Place the chiles on a foil lined or well greased baking pan and broil for 15-18 minutes, turning over every 2-3 minutes. (Set a timer and be ready to turn them several times.) You want the chiles to be soft and blackened all over when you remove them from the oven. Transfer the roasted chiles to a dish with a lid (or a dish that can be tightly covered with foil). Cover and let rest for 10-15 minutes. The blackened portions should peel right off after resting. Peel and seed the chiles and chop into 1/4" - 1/2" pieces.
  • In a large pot, cook and crumble the chorizo over medium heat, about 6-7 minutes. Drain the grease well and add the corn and broth. Bring to a boil and then reduce to a simmer just until the corn is tender and warm. Add the cream and poblanos. Stir and cook for about 2 more minutes, just to blend the flavors. Taste the broth and add salt and pepper, to taste.
  • Scoop into bowls and top with onions and basil. Serve with a wedge of lime for squeezing on top. Enjoy!
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{recipe originally published 11-7-2013 – recipe notes and photos updated 2-13-2017}

Here are some more soups you might like:

6-Minute Creamy Tomato Soup by Foodie with Family

Smoked Salmon Chowder by Barefeet In The Kitchen

Easy Taco Soup by Kalyn’s Kitchen

Posole: Pork and Hominy Soup by The Noshery

Slow Cooker Potato Soup by Barefeet In The Kitchen

 

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Mary Younkin

Mary Younkin

Hi, I’m Mary. I’m the author, cook, photographer, and travel lover behind the scenes here at Barefeet In The Kitchen. I'm also the author of three cookbooks dedicated to making cooking from scratch as simple as possible.

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