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5 from 1 vote
Chipotle Chorizo Corn Chowder
Corn Chowder with Chipotle and Chorizo
Prep Time
20 mins
Cook Time
30 mins
Total Time
50 mins
 

Spicy and sweet corn chowder made with chorizo and chipotle peppers. Classic fall or winter comfort food! 

Course: Soup
Cuisine: American
Servings: 10 servings
Calories: 662 kcal
Author: Jen
Ingredients
  • 1 small onion finely chopped
  • 1 clove garlic minced
  • 2 tablespoons butter
  • 24 oz frozen corn
  • 4 cups chicken broth
  • 2 tablespoons chipotles adobo sauce (more if you like it spicier!)
  • 12 ounces stewed tomatoes
  • Salt/Pepper to taste
  • 1/2 teaspoon coriander
  • 1 teaspoon paprika
  • 1/2 pint heavy cream
  • 1 lb chorizo
Instructions
  1. Sauté the onion in butter until softened, for about 5 minutes.
  2. Add the garlic and stir until fragrant, about a minute.
  3. Add 16 oz of frozen corn and sauté for 3 additional minutes
  4. Add chicken broth, Chipotles, stewed tomatoes
  5. Salt and pepper to taste, and add paprika and coriander
  6. Bring this mixture to a boil and reduce heat. Simmer for 10 minutes
  7. As the mixture simmers, cook the chorizo. Then allow the chorizo to cool and slice it into smaller pieces if you're using link-style chorizo. Drain on paper towels to remove any excess grease. Set aside.
  8. Add cream to soup mixture, heat for 5 additional minutes while stirring.
  9. Remove heat from and use a large straining spoon to get about one cups of corn/onion mixture out and place it in a small bowl. If there are any large chunks of chipotle and tomato included in the corn/onions you set aside, pluck them out and put those large chunks back into the soup to be pureed with the rest of the soup. Set aside that little bowl of corn/onions.
  10. Take remaining soup mixture and use either a hand held mixer, food processor or blender to chop down mixture to a puree. (warning! I learned the hard way that you need to allow an opening for the steam to escape when blending hot liquids if you're using a regular blender!)
  11. Put the corn/onion mixture you set aside back into pureed soup, along with the remaining frozen corn, as well as the cooked chorizo.
  12. Cook for an additional 5 minutes.