Southwest Corn Chowder with Chicken Chorizo
Recipe type: Soup
Prep time: 
Cook time: 
Total time: 
Serves: 4
Chicken chorizo and a medley of peppers give this southwestern corn chowder a flavor kick.
  • 3 ears of corn, shucked and kernels removed
  • 1 carrot, sliced in small rounds
  • ½ red pepper, chopped
  • 1 onion, chopped
  • 2 garlic cloves, minced
  • 1 Anaheim pepper, chopped
  • 1 jalapeno pepper, chopped, optional
  • 3½ cups milk
  • 1+ Tbsp butter
  • Chicken chorizo, cooked
  1. Remove the corn from the cob by slicing the kernels.
  2. Saute the onion, garlic, peppers in a pot with the butter over medium-high heat for 5 minutes or until the veggies start to become tender.
  3. Add the carrot and sauté for another 5 minutes until the carrot is tender.
  4. Break the corn cobs in half and place them in the pot, adding the milk.
  5. Bring the mixture to a boil and then reduce the heat, cover the pot with a lid, and let the corn cobs simmer in the mixture for about 30 minutes.
  6. Remove the corn cobs, add the corn kernels, bring the soup to a boil, reduce the temperature to low and let the soup simmer for 15 minutes.
  7. Stir in the chicken chorizo if desired.
  8. For a thicker soup, blend ⅓+ of the soup and pour it back into the pot. You could also puree the entire batch of soup if desired.
Recipe by Itsy Bitsy Foodies at