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Chorizo, Corn, and Potato Chowder

Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings 4 servings
Calories 350
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.
Calories: 350kcal
Cost: $15
Course: Main Course
Cuisine: American
Keyword: Chorizo