![['Close-up view of a creamy chorizo, corn, and potato chowder topped with scallions.', 'Side angle of a bowl filled with colorful chorizo, corn, and potato chowder with visible ingredients.', 'A rich and hearty chorizo chowder showcasing corn and diced potatoes in a bowl.', 'Close-up image revealing a textured chorizo corn chowder with fresh scallions sprinkled on top.']](https://worldrecipesguide.com/wp-content/uploads/2026/07/chorizo-corn-potato-chowder_1_U1.webp)
Chorizo, Corn, and Potato Chowder
A hearty and flavorful chowder combining chorizo, corn, and potatoes, perfect for a comforting meal.
Ingredients
Vegetables and Broth
- 3 cups cauliflower florets
- 1 cup chicken stock
- 2.5 cups unsweetened almond milk
Cooking Oil and Meat
- 1 tbsp olive oil
- 1 lb chorizo sausage
Aromatics and Vegetables
- 1 clove garlic (minced)
- 1 large onion (finely diced)
- 1 cup finely diced celery
- 1 cup finely diced carrot
Seasonings
- ½ tsp salt
- ½ tsp pepper
- ½ tsp paprika
Corn and Potatoes
- 4 ears ears corn (approx 4 cups kernels)
- 1 lbs yukon gold potatoes (peeled and diced into 1 inch cubes)
Additional Liquids and Garnish
- 2 cups chicken stock
- 2-3 tbsp chopped scallions
Instructions
- Cook cauliflower in 1 cup chicken stock until tender, then blend with almond milk until smooth.
- Cook chorizo in a pot until browned, then remove and set aside.
- Sauté garlic, onion, carrot, and celery with seasonings for 5 minutes. Add corn and potatoes, then boil for 10 minutes until tender.
- Return chorizo and cauliflower puree to the pot, stir, and simmer for 1-2 minutes. Adjust with more milk if needed.
- Garnish with chopped scallions before serving.
Notes
For a creamier texture, blend the cauliflower longer or add more almond milk as desired.