Harvest Corn Chowder with Chorizo
Ingredients
- 6 cups fresh corn kernels or frozen kernels
thawed, patted dry, divided, cut from 6 to 8 large ears
- 4 cups low-salt chicken broth
divided
- 2 tablespoons olive oil
- 6 ounces smoked Spanish chorizo
* cut into 1/4-inch cubes, about 1 1/4 cups
- 1 1/2 cups chopped onion
- 1 pound unpeeled red-skinned potatoes
cut into 1/4-inch cubes, about 3 medium
- 2 1/2 teaspoons dried thyme
- 1 /8 teaspoon cayenne pepper
scant
- 2 cups half and half
- Fresh thyme sprigs
for garnish
Directions
- 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.
- 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).
- 3
Divide soup among 16 bowls or mugs. Garnish with thyme sprigs and serve.
Harvest Corn Chowder with Chorizo
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About this Recipe
When the air turns crisp and you're craving a bowl of hearty, comforting warmth, nothing quite satisfies like a rich, savory chowder. This Harvest Corn Chowder with Chorizo delivers on every level, bringing together sweet corn, smoky chorizo, and tender potatoes for a meal that feels both rustic and refined.
What makes this chowder truly special is the thoughtful combination of ingredients. The smoky, savory kick from the cubed smoked Spanish chorizo infuses every spoonful with deep, complex notes, perfectly complementing the natural sweetness of fresh or thawed frozen corn kernels. The use of robust unpeeled red-skinned potatoes adds a substantial and creamy texture, ensuring a satisfying and utterly delicious chowder experience that you'll want to make again and again.
Prepare your senses for a truly delightful experience. You'll enjoy a velvety, full-bodied chowder, rich with the vibrant flavors of sweet corn and savory, mildly spicy chorizo. The tender potato cubes add a pleasant chew, balancing the smooth, creamy broth enhanced by half and half. A subtle warmth from cayenne pepper rounds out the flavors, creating a comforting dish that's perfect for a cozy evening. A garnish of fresh thyme sprigs promises an aromatic, herbaceous finish, elevating this home-style classic.
This versatile Harvest Corn Chowder is easily adaptable to your pantry and preferences. You can confidently use either fresh corn kernels cut from the cob or thawed frozen kernels, ensuring delicious results year-round. While smoked Spanish chorizo brings a unique depth of flavor, other flavorful smoked sausages could be considered for a different profile if desired. For an extra touch of freshness, consider a sprinkle of chopped fresh chives or cilantro alongside the thyme garnish.
Serve this Harvest Corn Chowder with Chorizo as a warming main course, ideal for a family dinner or casual gathering. It pairs wonderfully with crusty bread for dipping, making it a perfect, complete meal on a chilly evening.