Spicy Sweet Corn Chowder with Chorizo – A Creamy Yet Light Soup Recipe

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This creamy, yet delightfully light Spicy Sweet Corn Chowder is easy to make and ready in 30 minutes. It’s perfect for lunch or a light evening meal and is packed full of flavor. Ingredients include chorizo, jalapeno, potatoes, sweet corn, and oregano.

A white bowl filled with yellow-colored soup with a corn on the cob in its husk on the side. Text overlay says"Spicy Sweet Corn Chowder". Similar photos of the recipe from various angles are used throughout with different text overlays unless otherwise described.

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Spicy Sweet Corn Chowder

The full ingredients list and instructions are found in the printable recipe card at the end of this post. I highly recommend reading the blog post all the way through so that you don’t miss any tips or substitution suggestions, to ensure that you have all the ingredients and equipment required and understand the steps and timings involved. Some images for illustrative purposes.

This delicious, creamy soup isn’t as decadent as you might think.

Instead of using large amounts of heavy cream or other dairy products, this soup gets its silky texture by pureeing several cups of the soup from the pan and adding a modest amount of half and half (single cream).

The spiciness comes from the addition of chorizo, which adds a real depth of flavor. If you would like to keep the soup vegetarian, remove the chorizo and add a sprinkling of red pepper flakes to increase the spicy heat.

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Corn on the Cob

Ingredients & Equipment Used In This Recipe

While most ingredients can be bought in grocery stores, for your convenience, any specialized or notable ingredients and equipment needed for this recipe have been linked to Amazon or other stores if available online. Staple ingredients such as oil, salt, sugar, etc., aren’t always included here as you’re likely to have those in your kitchen. The complete list of ALL ingredients with measurements is found on the recipe card.

  • Fresh ProduceCelery, Carrots, White Onion, Garlic, Jalapeño Pepper, Potatoes, Sweetcorn Kernels, Oregano, Chives
  • ProteinChorizo Sausage
  • DairyHalf and Half (Single Cream)
  • Bay Leaves

Recipes on The Purple Pumpkin Blog use both cup measurements and/or weighted measurements. American cups and kitchen food scales are handy pieces of equipment to have in your kitchen as it means you’ll be able to make all of the different recipes on my blog. I try to give American, imperial, and metric measurements in my recipes. Please note, you can mix cup measurements with weighted measurements, but never mix imperial (pounds, ounces, pints, etc.,) with metric (kilograms, grams, litres, etc.,).

How To Make Spicy Chorizo & Sweet Corn Chowder

More Recipes Using Corn

One of the hero ingredients in this dish is sweetcorn, so here are some more recipes using the same:

More Soup Recipes

Looking for more soups to make? Check these recipes out next:

Spicy Chorizo & Sweet Corn Chowder Recipe

Recipe Tips

  • Use extreme caution when blending hot liquids as they can explode. Cool slightly and make sure the lid to your blender is properly ventilated before proceeding.
  • Storing Leftovers: Cool and transfer to an airtight container and store in the fridge for * days.
  • Freezing: Cool and transfer to an airtight, freezer-safe container and place in the freezer. It will last for * months, just be sure to allow it to thaw fully in the fridge before reheating until piping hot. Label the container with the name of the dish and the date so you can keep track of your food storage.

How Do I Make Spicy Sweet Corn Chowder?

Check out the printable recipe card below with full ingredients and instructions. Any demonstration photos do not print out to save your ink.

Spicy Sweet Corn Chowder

Spicy Sweet Corn Chowder

Yield: 6-8
Prep Time: 20 minutes
Cook Time: 40 minutes
Total Time: 1 hour

This creamy, yet delightfully light Spicy Sweet Corn Chowder is easy to make and ready in 30 minutes.

Ingredients

  • 8 oz (225g) 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 chicken or vegetable stock
  • 2 lbs (900g). Russet potatoes, chopped
  • 4 ears sweet corn, kernels only
  • 2 tsp. fresh oregano
  • 1 bay leaf
  • Sea salt and black pepper, to taste
  • ½ cup half and half (single cream), tempered
  • fresh chives to garnish, optional

Instructions

  1. Thoroughly wash all vegetables and pat dry before prepping. Potatoes peels can be left on or removed according to personal preference.
  2. Brown the 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.
  3. Reduce heat to medium and add chopped celery, carrots, onion, garlic, and jalapeño pepper to the skillet. Sauté for several minutes, stirring continually, until vegetables are soft and fragrant.
  4. 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.
  5. Reduce heat to medium-low and simmer, uncovered for 20 minutes, until heated through and potatoes are tender. Stir occasionally while cooking.
  6. Transfer 3-4 cups of the soup mixture to a blender or food processor and blend until smooth. (*See safety tip below first!). Pour the pureéed soup mixture back into the skillet and stir to combine.
  7. 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!

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Notes

  • *Use extreme caution when blending hot liquids as they can explode. Cool slightly and make sure the lid to your blender is properly ventilated before proceeding.

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Nutrition Information:
Yield: 8 Serving Size: 1
Amount Per Serving: Calories: 534Total Fat: 27gSaturated Fat: 9gTrans Fat: 0gUnsaturated Fat: 16gCholesterol: 125mgSodium: 586mgCarbohydrates: 37gFiber: 5gSugar: 5gProtein: 36g

This site uses Nutritionix to provide estimated nutrition. Nutritional information is always approximate and will depend on the quality of ingredients used and serving sizes. If you need exact calories and macros, please do your own calculations.

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Make It A Special Dinner!

You’ve made the soup, but what about the rest of the courses?

Here are additional recipes to create a menu for a dinner party or special meal:

There are 500+ Recipes on The Purple Pumpkin Blog for you to enjoy – please feel free to check them out too.

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