Chorizo & Corn Soup

A corn soup with some chorizo in it to liven it up and give it a hint of spice.  The chorizo makes a good contrast to the sweetness of the corn which can almost be too much when concentrated into a soup.  The addition of sour cream and chives also lends to contradicting the sweetness and one dimensionality of the blended corn.  You can also easily turn this into a corn chowder by substituting in milk or cream for the broth.



  • 12 oz diced Chorizo (sausage)
  • 1 tbsp Butter
  • 1 diced Onion
  • 1 chopped clove of Garlic
  • 2 lb of Corn
  • 2 diced Carrots
  • 1 stalks of diced Celery
  • 3-4 cups of Chicken or Vegetable Broth
  • 2 sprigs fresh Rosemary
  • 2 Bayleaves
  • 1/2 tsp Paprika
  • Salt and Pepper for Seasoning


  • Sour cream
  • chopped fresh Chives


  1. Brown the chorizo in the bottom of a large stew pot.
  2. Remove the chorizo from the pan, and set it aside for the time being.
  3. Melt the butter in the bottom of the pot.
  4. Add in all of the remaining ingredients – except for the browned chorizo.
  5. Bring the soup to a boil, then reduce the heat slightly, and allow it to cook for a further 20-30 minutes or until the vegetables are tender.
  6. Remove the soup from the heat, and blend it with a blender until smooth.
  7. Return the soup to the heat, and reheat it slightly while adding in the chorizo.
  8. Serve with sour cream and chives.


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