Chorizo Sausage Corn Chowder

Indulge in the flavorful combination of spicy chorizo sausage and sweet corn with this delightful Chorizo Sausage Corn Chowder recipe from Robin Haas of Cranston, Rhode Island. This chowder offers a perfect balance of heat and sweetness, with the spiciness of the sausage serving as a wonderful counterpoint to the natural sweetness of the corn. Made with reduced-sodium chicken broth, aromatic spices, half-and-half cream, and smoked Gouda cheese, this creamy and hearty chowder is sure to become a family favorite.

INGREDIENTS:

• 3 cups frozen corn, thawed
• 1 large onion, chopped
• 1 celery rib, chopped
• 1 teaspoon olive oil
• 2 garlic cloves, minced
• 3 cans (14½ ounces each) reduced-sodium chicken broth
• 1 tablespoon sherry or additional reduced-sodium chicken broth
• 2 bay leaves
• 1 teaspoon dried thyme
• ½ teaspoon pepper
• 1 package (12 ounces) fully cooked chorizo chicken sausage or flavor of your choice, chopped
• 1 cup half-and-half cream
• 1 cup shredded smoked Gouda cheese (4 ounces)
• 1 medium sweet red pepper, chopped
• 2 green onions, chopped

PREPARATION:

1. In a nonstick Dutch oven coated with cooking spray, sauté the corn, onion, and celery in olive oil until tender. Add minced garlic and cook for an additional minute. Stir in the chicken broth, sherry (or additional chicken broth), bay leaves, thyme, and pepper. Bring the mixture to a boil, then reduce the heat and simmer, uncovered, for 8-10 minutes. Discard the bay leaves.
2. Allow the soup to cool slightly, then process it in batches in a food processor until blended. Return the blended soup to the Dutch oven. Stir in the chopped sausage and half-and-half cream, then heat the chowder through.
3. Serve the chowder in bowls and top each portion with shredded smoked Gouda cheese, chopped sweet red pepper, and green onions.

YIELD: Makes 6 servings (2½ quarts)

PREP/COOK TIME: 45 minutes total

SPECIAL INSTRUCTIONS:

• You can adjust the level of spiciness by choosing a mild or hot variety of chorizo sausage.
• If desired, garnish the chowder with additional chopped green onions and shredded smoked Gouda cheese before serving.
• For a thicker chowder, you can blend more or all of the soup in the food processor, according to your preference.
• This chowder can be made ahead of time and reheated gently on the stovetop. Add additional chicken broth or half-and-half cream if needed to adjust the consistency.

TIPS:

• Serve the chowder with crusty bread or oyster crackers for a satisfying meal.
• Feel free to add other vegetables, such as diced potatoes or carrots, to make the chowder more substantial.
• Experiment with different types of cheese, such as sharp cheddar or Monterey Jack, for a unique twist on the recipe.
• If you prefer a smoother texture, use an immersion blender instead of a food processor to blend the soup.

Warm up with the delicious and comforting flavors of Chorizo Sausage Corn Chowder from Robin Haas of Cranston, Rhode Island. This chowder combines the spiciness of chorizo sausage with the sweetness of corn, resulting in a flavorful and satisfying dish. With its creamy texture, aromatic spices, and the addition of smoked Gouda cheese, this chowder is a hearty and indulgent treat. Whether enjoyed on a cold day or as a comforting meal year-round, this Chorizo Sausage Corn Chowder is sure to delight your taste buds and become a beloved family favorite.