5 from 4 votes
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Spicy Corn Chowder Soup With Sausage

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When it comes to chowder recipes, this spicy 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 recipe 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.

Corn chowder in a bowl sitting on a checkered cloth.

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This traditional corn chowder is made with fresh herbs and is perfect for soup season or any time of year! Pair with some yummy homemade sour cream biscuits, and you’re in for a true treat. I promise that this will be one of your favorite recipes.

In the mood for more soup recipes? You could try this Slow Cooker Ham, Potato, Corn & Veggie Chowder that’s perfect for those chilly days. Or if you want to try another spicy option, try this Green Chile Corn Chowder.

Why You’ll Love This Great Recipe

  • It’s a great year-round soup.
  • You can use local produce from the Farmer’s Market, or it’s the perfect way to use your garden produce!
  • The entire cooking process takes little effort on your part to give a huge flavor!

Ingredients In Spicy Corn Chowder Recipe

Ingredients for sweet corn chowder including carrots, celery, chorizo sausage, and russet potatoes on a white countertop.
  • Chorizo sausage: The star of the soup, chorizo packs a flavorful punch with options for hot or medium varieties depending on your heat preference.
  • Celery: Adding a satisfying crunch, celery pieces should be chopped into bite-sized portions for an even texture throughout the chowder.
  • Carrots: Finely diced carrots not only contribute to the chowder’s vibrant color palette but also infuse it with a hint of sweetness.
  • White onion: A medium onion, finely chopped, melds into the soup base, offering a foundational aromatic flavor that’s essential for any great chowder.
  • Fresh garlic: Whether you opt for fresh minced garlic cloves or garlic powder, this key ingredient infuses the soup with a warm, pungent flavor that’s unmistakable.
  • Jalapeno pepper: Dice up this spicy pepper to add a spicy kick to the chowder that’s as bold or as mild as you dare to go.
  • Organic chicken or vegetable stock: Choose your foundation with either chicken broth or vegetable broth to give the right depth and balance to the soup.
  • Russet potatoes: Russet potatoes, peeled and diced, provide a hearty, creamy texture that complements the indulgent nature of the chowder.
  • Sweet corn kernels: Fresh summer corn off the cob, these kernels add bursts of sweet flavor that contrast delightfully with the chowder’s savory notes.
  • Fresh oregano: A sprinkle of fresh oregano brings a touch of earthy, peppery tones that enhance the overall herbal profile.
  • Bay leaf: Added during cooking for its fragrant essence, this leaf is removed before serving but leaves behind a subtle depth of flavor.
  • Sea salt and black pepper: Essential seasonings that should be used judiciously to elevate all the other flavors within the chowder.
  • Half and half: This creamy addition transforms this hearty chowder into a luxuriously smooth delight, rounding out the spicy and savory with a touch of sweetness.
  • Fresh chives: A garnish of fresh chives not only adds a pop of color but also a mild oniony flavor that complements the chowder perfectly.

The complete list of ingredients, quantities, and instructions can be found in the printable recipe card below.

Substitutions and Variations

  • 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!) Add to your discerning spiciness preference.
  • Add more veggies – Yellow squash, zucchini, or even bell peppers could be chopped and added to the potatoes for extra color and texture.
  • Use different proteins – Don’t have chorizo? No problem! You can substitute bacon, ground turkey, chicken, or even tofu.

How To Make Southwestern Corn Chowder Recipe

  1. Begin by cleaning all the vegetables, making sure they are dry. Decide whether to peel the potatoes based on your preference.
  2. In a deep skillet set to medium-high heat, brown the sausage. Once done, place the sausage on a plate and keep about one or two tablespoons of the fat in the skillet.
  3. Turn the heat down to medium, then add the celery, carrots, onion, garlic, and jalapeño pepper to the skillet. Continue to sauté, stirring regularly, until the vegetables turn soft and aromatic.
  4. Now add the sausage back into the skillet, and pour in the stock, whether chicken or vegetable. Toss in the potatoes, sweet corn, oregano, and a bay leaf. Add salt and pepper according to your taste preference and stir well.
  5. Allow the soup to simmer over medium-low heat, uncovered. Wait until the potatoes are soft enough, which should take around 20 minutes, making sure to stir the mixture occasionally.
  6. Carefully ladle out 3 to 4 cups of the soup into a blender or food processor and blend it until it reaches a smooth consistency. Make sure to review the safety note beforehand. Then, reintegrate the pureed soup back into the skillet and mix it thoroughly.
  7. To add the half and half without curdling, temper it by gradually mixing in hot soup, one tablespoon at a time. Then, gently stir it into the rest of the soup and let it simmer for about 5 to 10 more minutes. 
A white bowl of corn chowder.

Recipe Tips 

  • Brown the sausage thoroughly: Careful browning of the chorizo is crucial for a deep flavor base. Make sure to brown the sausage evenly before removing it from the skillet.
  • Stir vegetables frequently: As you sauté the vegetables, frequent stirring will prevent them from sticking to the skillet and ensure they cook uniformly without burning.
  • Simmer the chowder gently: A gentle simmer helps to blend the flavors without breaking down the vegetables too much. Keep an eye on the heat to maintain a steady simmer.
  • Use a hand immersion blender: For ease and safety, consider using a hand immersion blender right in the pot instead of transferring soup to a blender, if available.
  • Temper the half and half: To prevent the dairy from curdling, take your time to temper the half and half as instructed, integrating it slowly and gently into the warm soup.
  • Be conservative with salt: Remember that the chorizo and stock already contain salt, so add any extra seasoning with caution and taste as you go.
  • Garnish at the end: Adding chives and any other fresh herbs as a garnish after the heat is off keeps them vibrant and flavorful.
  • Fresh is best: Whenever possible, use fresh ingredients over frozen or canned, especially corn and herbs, to maximize the flavor profile of your chowder.

Alternative Cooking Methods

Adapting this recipe for the Instant Pot can streamline the cooking process, allowing you to sauté the vegetables and brown the chorizo using the “Sauté” function before pressure cooking the chowder for a quick finish. 

Similarly, employing a slow cooker can enrich the flavors through a low and slow cook approach. Simply brown the chorizo and sauté the vegetables as described, then transfer everything to the slow cooker and let it work its magic over several hours.

Storing Tips 

It’s so simple to store this easy corn chowder soup! You need to let the soup cool and store it in an airtight container in the fridge. For best results, eat within 3 days.

The best part is this corn chowder freezes beautifully, allowing you to enjoy a taste of comfort food even on busy days. To freeze, let the chowder cool completely. Once cooled, transfer it to a freezer-safe container or Ziploc bag, leaving a small space at the top as the soup will expand when frozen. Label it with the date, and store it in the freezer for up to 3 months. 

When you’re ready to enjoy, thaw it in the refrigerator overnight and reheat gently on the stove, adding a splash of half and half if necessary to bring back the creamy consistency.

Two bowls of corn chowder with spoons on the sides.

Serving Suggestions

Spicy corn chowder, with its hearty blend of flavors, pairs wonderfully with a variety of dishes that complement its richness and warmth. Something like Mango Habanero Guacamole offers a refreshing and fruity counterpoint to the chowder’s warmth, perfect for adding a touch of sweetness and heat. 

For a more traditional pairing, consider serving the chowder with a simple yet delicious Garlic Parmesan Shrimp Roasted Garlic Dip, which can double as a delectable spread for your favorite crusty bread. The creamy garlic and parmesan flavors will meld beautifully with the spicy and savory notes of the chowder, creating a harmonious meal that’s sure to delight your taste buds.

Recipe FAQs

Can I make this chowder vegetarian?

Yes, you can easily modify this recipe to be vegetarian by omitting the sausage and using vegetable stock instead of chicken stock. Consider adding smoked paprika for the smokiness that sausage would normally provide.

What if I don’t have fresh corn?

Frozen corn can be a great alternative when fresh corn is not in season. Make sure to thaw and drain it well before adding it to the chowder to prevent excess water from diluting the flavors.

How can I thicken the chowder if it’s too runny?

If your chowder is thinner than you’d like, you can make a cornstarch slurry (combine 1 tablespoon of cornstarch with 2 tablespoons of cold water) and stir it into the chowder, then let it simmer for a few minutes until it reaches your desired consistency.

Is this chowder spicy?

The spiciness level can be adjusted to your preference. The recipe includes jalapeño, but you could use a milder chili, remove the seeds from the jalapeño, or omit the chili altogether for a less spicy chowder.

Can I use a different type of potato?

While russet potatoes are commonly used for their fluffy texture when cooked, you can use red, white, or sweet potatoes depending on the texture and flavor you’re aiming for in your chowder. Just be aware that different potatoes may vary slightly in cooking time.

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A bowl of food sitting on top of a wooden table, with Chowder and Corn.
5 from 4 votes

Spicy Corn Chowder Soup with Sausage


Author: Kim Schob
Course: Soups & Chowder
Cuisine: American
Prep Time: 20 minutes
Cook Time: 35 minutes
Total Time: 55 minutes
Yields 8 Servings
When it comes to chowder recipes, this spicy 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 recipe will leave you wanting more of this easy corn chowder recipe. 

Ingredients 

  • 8 oz (226 ⅘ g) 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 (1 3/7 l) organic chicken or vegetable stock
  • 2 lbs (907 ⅕ g) 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 (121 g) half and half tempered
  • Optional: fresh chives to garnish

Instructions

  • Begin by cleaning all the vegetables, making sure they are dry. Decide whether to peel the potatoes based on your preference.
  • In a deep skillet set to medium-high heat, brown the sausage. Once done, place the sausage on a plate and keep about one or two tablespoons of the fat in the skillet.
    8 oz ground bulk Chorizo sausage
  • Turn the heat down to medium, then add the celery, carrots, onion, garlic, and jalapeño pepper to the skillet. Continue to sauté, stirring regularly, until the vegetables turn soft and aromatic.
    2 stalks celery,2 large carrots,½ large white onion,4 cloves fresh garlic,1 jalapeno pepper
  • Now add the sausage back into the skillet, and pour in the stock, whether chicken or vegetable. Toss in the potatoes, sweet corn, oregano, and a bay leaf. Add salt and pepper according to your taste preference and stir well.
    6 cups organic chicken or vegetable stock,2 lbs Russet potatoes,4 ears sweet corn,2 teaspoons fresh oregano,1 bay leaf,Sea salt and black pepper
  • Allow the soup to simmer over medium-low heat, uncovered. Wait until the potatoes are soft enough, which should take around 20 minutes, making sure to stir the mixture occasionally.
  • Carefully ladle out 3 to 4 cups of the soup into a blender or food processor and blend it until it reaches a smooth consistency. Make sure to review the safety note beforehand. Then, reintegrate the pureed soup back into the skillet and mix it thoroughly.
  • To add the half and half without curdling, temper it by gradually mixing in hot soup, one tablespoon at a time. Then, gently stir it into the rest of the soup and let it simmer for about 5 to 10 more minutes.
    ½ cup half and half,Optional: fresh chives to garnish

Notes

  • Brown the sausage thoroughly: Careful browning of the chorizo is crucial for a deep flavor base. Make sure to brown the sausage evenly before removing it from the skillet.
  • Stir vegetables frequently: As you sauté the vegetables, frequent stirring will prevent them from sticking to the skillet and ensure they cook uniformly without burning.
  • Simmer the chowder gently: A gentle simmer helps to blend the flavors without breaking down the vegetables too much. Keep an eye on the heat to maintain a steady simmer.
  • Use a hand immersion blender: For ease and safety, consider using a hand immersion blender right in the pot instead of transferring soup to a blender, if available.
  • Temper the half and half: To prevent the dairy from curdling, take your time to temper the half and half as instructed, integrating it slowly and gently into the warm soup.
  • Be conservative with salt: Remember that the chorizo and stock already contain salt, so add any extra seasoning with caution and taste as you go.
  • Garnish at the end: Adding chives and any other fresh herbs as a garnish after the heat is off keeps them vibrant and flavorful.
  • Fresh is best: Whenever possible, use fresh ingredients over frozen or canned, especially corn and herbs, to maximize the flavor profile of your chowder.

Nutrition Information

Serving: 1 Serving Calories: 272kcal (14%) Carbohydrates: 39g (13%) Protein: 12g (24%) Fat: 8g (12%) Saturated Fat: 4g (25%) Polyunsaturated Fat: 1g Monounsaturated Fat: 2g Trans Fat: 0.004g Cholesterol: 31mg (10%) Sodium: 291mg (13%) Potassium: 881mg (25%) Fiber: 3g (13%) Sugar: 8g (9%) Vitamin A: 2868IU (57%) Vitamin C: 19mg (23%) Calcium: 61mg (6%) Iron: 2mg (11%)

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