Skip to main content

Chorizo Corn Chowder

Chorizo Corn Chowder. Photo: Steve Smith, Visionfire Studios

Chorizo Corn Chowder. Photo: Steve Smith, Visionfire Studios

6-8 servings

Recipe courtesy of Chef Stéphane Levac


  • 7 ears of corn, husked, silks removed
  • 2 tbsp. olive oil
  • 4 local chorizo sausages
  • 1 medium onion, diced
  • 1 ½ pounds baby red potatoes, cut into ½ inch pieces
  • 3 tbsp. fresh thyme leaves
  • 4 cups good quality chicken stock
  • 2 ½-3 cups 10% cream
  • 1 tbsp. cayenne pepper
  • Salt and pepper to taste


  1. With a sharp knife, cut corn kernels off of the ears of corn. Use the back of your knife to scrape along the ears, pressing out as much corn milk as possible. Depending on the size of the cobs, you should have about 7 cups of corn with corn milk. Puree 3 cups of corn and set the rest aside.
  2. Heat olive oil in a large skillet. Remove sausage from casing, add loose sausage meat to the hot skillet and cook through, about 7 minutes. Remove sausage from the skillet and set aside, reserving oil.
  3. In a large, heavy bottomed pot, heat 2 tbsp. of chorizo-infused olive oil. Add diced onion and cook until translucent. Add potatoes and thyme. Cook for one minute. Add chicken stock and bring to a boil. Reduce heat and simmer until potatoes are cooked, about 15-20 minutes.
  4. Add 3 cups of corn puree and cream to the pot. Simmer for 3-4 minutes, then add cayenne pepper and cooked chorizo sausage. Season with salt and pepper. *Serve with spicy croutons.
*Note: There will be a thick layer of fat and oil on the chowder after it cools. Skim the oil into a bowl, rip crusty bread into pieces and toss with the oil. Lay the bread onto a baking sheet and bake for 10-12 minutes at 375°F and serve as a garish for the chowder.
East Coast Living