Best Harvest Corn Chowder With Chorizo Recipes

MEXICAN CHORIZO AND CORN SOUP

Mexican Chorizo and Corn Soup image

This filling soup is fantastic when you need to warm up on a blustery day! If you want a chowder consistency, use a potato masher to break down some of the spuds. -Laura Davis, Chincoteague, Virginia

Provided by Taste of Home

Categories Lunch

Time 50m

Yield 10 servings (3-1/2 quarts).

Number Of Ingredients 14

Ingredients

3/4 pound bulk fresh chorizo or spicy pork sausage
1 large onion, chopped
1 medium sweet red pepper, chopped
1 poblano pepper, seeded and chopped
3 garlic cloves, minced
1/3 cup all-purpose flour
1 teaspoon ground cumin
1/2 teaspoon salt
1/2 teaspoon pepper
2 cartons (32 ounces each) reduced-sodium chicken broth
1-1/2 pounds potatoes (about 4 medium), peeled and cut into 1/2-inch cubes
3 cups frozen corn (about 16 ounces)
1/2 cup sour cream
Optional: Queso fresco and chopped fresh cilantro

Steps:

In a Dutch oven, cook and crumble chorizo over medium heat until cooked through, 4-6 minutes. Using a slotted spoon, remove chorizo to paper towels, reserving 2 tablespoons drippings in pan., In drippings, saute onion and the red and poblano peppers over medium heat until tender, 8-10 minutes. Add garlic; cook and stir 1 minute. Stir in flour and seasonings until blended; cook and stir 3 minutes. Gradually stir in broth., Add potatoes and corn; bring to a boil. Reduce heat; simmer, uncovered, until potatoes are tender, 10-15 minutes. Stir in sour cream and chorizo; heat through. If desired, serve with cheese and cilantro.

Nutrition Facts : Calories 269 calories, Fat 13g fat (5g saturated fat), Cholesterol 33mg cholesterol, Sodium 1063mg sodium, Carbohydrate 25g carbohydrate (4g sugars, Fiber 2g fiber), Protein 13g protein.

HARVEST CORN CHOWDER

Harvest Corn Chowder image

All the taste of a bountiful harvest of corn in a quick and creamy chowder is ready in just 35 minutes.

Provided by By Betty Crocker Kitchens

Categories Entree

Time 35m

Yield 8

Number Of Ingredients 9

Ingredients

1/2 pound bacon, cut up
1 medium onion, chopped (1/2 cup)
2 medium celery stalks, chopped (1 cup)
2 tablespoons Gold Medal™ all-purpose flour
4 cups milk
1/8 teaspoon pepper
1 can (14.75 ounces) cream-style corn
1 can (15 to 16 ounces) whole potatoes, drained and diced
Chopped fresh parsley

Steps:

Cook bacon in 3-quart saucepan until crisp. Drain fat, reserving 3 tablespoons in saucepan. Cook onion and celery in bacon fat about 2 minutes; remove from heat.
Stir in flour. Cook over medium heat, stirring constantly, until mixture is bubbly; remove from heat.
Stir in milk. Heat to boiling, stirring constantly. Boil and stir 1 minute.
Stir in pepper, corn and potatoes. Heat until hot. Stir in bacon. Sprinkle each serving with parsley.

Nutrition Facts : Calories 200, Carbohydrate 28 g, Cholesterol 15 mg, Fat 1, Fiber 3 g, Protein 9 g, SaturatedFat 3 g, ServingSize 1 Serving, Sodium 450 mg