Corn Chowder with Sausage

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This vibrant Corn Chowder with Sausage is rich and thick with large chunks of potato, crumbled chorizo sausage, and niblets of fresh corn. This sweet and spicy combo is creamy and hearty, using the kernels and cobbs, for a flavorful summer soup.

Prep Time15

Cook Time45

Total Time1 1

Course: Al Fresco, Appetizer, Dinner, Soup

Cuisine: American, Canadian

Diet: Gluten Free

Servings: servings

Calories: 480kcal

Author: Philip Lago and Mystique Mattai

Ingredients

6 ears corn kernels cut from the cob, reserve cobs plus some kernels for garnish
6 cups chicken stock
1 lb chorizo sausage removed form casings
2 tablespoon olive oil extra virgin
1 sweet onion diced
3 Yukon gold potatoes cubed
1 red bell pepper diced, reserve some for garnish
3 cloves garlic minced
3 sprigs thyme
1 lime zest and juice
sea salt and ground black pepper to taste
1 cup heavy cream

Instructions

Add the chicken stock and corn cobs, with kernels removed, to a medium saucepan. Heat over medium-high until boiling, then reduce to simmer.
Heat a soup pot over medium-high. Add the sausage and break up into small chunks. Cook the sausage, stirring occasionally and breaking it up, until browned. Transfer to a bowl and set aside.
Return the pot to medium heat and pour in the olive oil. Saute the onions for 3 minutes, until softened, then add the potatoes. Season generously with salt and cook for 5 minutes, stirring occasionally. Add the corn, peppers, garlic, thyme, lime zest and juice, and cook another 5 minutes, until bright and slightly softened.
Pour in the chicken stock and bring to a light boil. Reduce heat to low and simmer for 15-20 minutes, stirring occasionally, until the potatoes are fork-tender.
Turn the heat off the soup, remove the thyme stalks, and blend with an immersion blender to your desired consistency or thickness. (If you prefer a chunky soup, you can skip this step)
Return the soup to low heat and stir in the cream until combined, then the sausage. Bring to a low simmer, then remove from the heat and serve.

Notes

Scroll up for a visual walkthrough of the recipe.

Chef's tips:

How to cut corn off the cob: Stabilize the corn vertically on a cutting board. Slice downward with a sharp knife to remove the kernels, rotating as needed. Cut close to the cob without going too deep. Collect the kernels off the board.

Adjust Consistency: If the chowder is too thick, thin it out with a bit of extra broth or milk, if it's too thin, simmer to thicken.

Finish with Fresh Corn and Peppers: Top the soup with fresh corn kernels and diced red pepper just before serving for little bursts of fresh flavor.

Storage:

Make ahead: we prefer to make soup the day before serving as it tends to have more depth of flavor when reheated. This soup can be made up to 3 days in advance.

Storage: store leftover corn chowder in a covered container for up to 3 days. Reheat on the stove over medium heat until hot.

Freezing: corn chowder can be frozen to be enjoyed throughout the year. Allow leftover soup to cool to room temperature before transferring it to freezer-safe containers. Store in the freezer for up to 6 months.

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