When it comes to chowder recipes, this sweet corn chowder should be at the top of your list. Made with fresh sweet corn and chorizo sausage, you’re going to love and crave that creamy texture. This delicious soup will leave you wanting more of this easy corn chowder recipe. The next time you’re craving that sweet corn flavor, this is the best way to curb that craving.
This fresh corn chowder is made with fresh herbs and is perfect for soup season or any time of year! Pair with some yummy homemade buttermilk biscuits, and you’re in for a true treat. I promise that this will be one of your favorite recipes.
Why you’ll love this Creamy Corn Chowder Recipe
- It’s a great year-round soup.
- You can use local produce from the Farmer’s Market or your own garden!
- The entire cooking process takes little effort on your part to give a huge flavor!
Ingredients
- chorizo sausage – You can add hot sausage or medium heat as well.
- celery – Chopped into bite-sized pieces.
- carrots – Finely chopped in similar size to the celery pieces.
- white onion – I love to use a medium onion finely chopped.
- fresh garlic – You could also use garlic powder in a pinch.
- jalapeno pepper – This will add some heat to the hearty soup. Just dice and add.
- organic chicken or vegetable stock – Use whichever you’d prefer.
- russet potatoes – Choose your favorite regular potatoes and add.
- sweet corn kernels – You can cut right off the ear of corn.
- fresh oregano – Fresh gives the best flavor.
- bay leaf – Add for flavor, don’t eat.
- Sea salt and black pepper
- half and half – Needed to give that creamy texture.
- fresh chives to garnish
How to Make this Sweet Corn Chowder Recipe
The full list of ingredients, quantities, and instructions can be found in the printable recipe card below.
- Thoroughly wash all vegetables and pat dry before prepping. Potatoes peels can be left on or removed according to personal preference.
- Brown sausage in a large, high-sided skillet over medium-high heat. Transfer sausage to a plate and drain all but 1-2 tablespoons of fat from the skillet.
- Reduce heat to medium and add chopped celery, carrots, onion, garlic, and jalapeno pepper to the skillet. Sauté for several minutes, stirring continually, until vegetables are soft and fragrant.
- Return sausage to skillet, along with chicken or vegetable stock. Add potatoes, sweet corn, oregano, and bay leaf to the skillet. Season with salt and black pepper to taste, and stir to combine.
- Reduce heat to medium-low and simmer, uncovered, until heated through and potatoes are tender, approximately 20 minutes. Stir occasionally stirring while cooking.
- Transfer 3-4 cups of the soup mixture to a blender or food processor and blend until smooth. (See the safety tip above first!). Pour pureed soup mixture back into the skillet and stir to combine.
- To prevent curdling, add 2-3 tablespoons of hot soup mixture, one tablespoon at a time, to half and half before stirring into the skillet. Stir to combine and simmer for another 5-10 minutes to heat through. Remove bay leaf and serve immediately – enjoy!
Storage and leftovers
It’s so simple to store this easy corn chowder soup! You just need to let the soup cool and then store it in an airtight container in the fridge. For best results, eat within 3 days.
Substitutions
Add sweet potatoes – As long as you have tender potatoes, that’s all that matters!
Add some extra heat – Chili powder is excellent for adding spice. (hot sauce, too!)
Frequently Asked Questions
You’ll find that the difference between a soup and a chowder is that chowder is creamy and hearty. Many have half and half added.
It doesn’t always have potatoes but it is typically an ingredient that is added and used.
You can pair chowder with crackers, biscuits, rolls, or anything else that you crave and love.
More Soup Recipes we love
- Southwestern Chicken Soup
- Tuscan Sausage Potato Soup
- Hearty Classic Beef Stew
- See all our yummy, easy, delicious soups!
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Spicy Sweet Corn Chowder
Ingredients
- 8 oz ground bulk Chorizo sausage
- 2 stalks celery finely chopped
- 2 large carrots finely chopped
- ½ large white onion finely chopped
- 4 cloves fresh garlic finely minced
- 1 jalapeno pepper finely chopped
- 6 cups organic chicken or vegetable stock
- 2 lbs Russet potatoes chopped
- 4 ears sweet corn kernels only
- 2 teaspoons fresh oregano
- 1 bay leaf
- Sea salt and black pepper to taste
- ½ cup half and half tempered
- Optional: fresh chives to garnish
Instructions
- Thoroughly wash all vegetables and pat dry before prepping. Potatoes peels can be left on or removed according to personal preference.
- Brown sausage in a large, high-sided skillet over medium-high heat. Transfer sausage to a plate and drain all but 1-2 tablespoons of fat from skillet.
- Reduce heat to medium and add chopped celery, carrots, onion, garlic, and jalapeno pepper to skillet. Sauté for several minutes, stirring continually, until vegetables are soft and fragrant.
- Return sausage to skillet, along with chicken or vegetable stock. Add potatoes, sweet corn, oregano, and bay leaf to skillet. Season with salt and black pepper, to taste, and stir to combine.
- Reduce heat to medium-low and simmer, uncovered, until heated through and potatoes are tender approximately 20 minutes. Stir occasionally stirring while cooking.
- Transfer 3-4 cups of soup mixture to a blender or food processor and blend until smooth. (See safety tip above first!). Pour pureed soup mixture back into skillet and stir to combine.
- To prevent curdling, add 2-3 tablespoons of hot soup mixture, one tablespoon at a time, to half and half before stirring into the skillet. Stir to combine and simmer another 5-10 minutes to heat through. Remove bay leaf and serve immediately – enjoy!
Notes
Equipment
Nutrition Information
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