Chorizo and Roast Corn Chowder Recipe

Total Time:

50 minutes(Cooking)



Chorizo and Roast Corn Chowder Recipe


100mlcreme fraiche
3 tbspchives, chopped
1/2 clovegarlic, grated
4-5 grindsblack pepper
to tastepepper flakes or chilli flakes or hot paprika (not smoked) or tabasco sauce
2 cupscorn, preferably freshly cut from a cob (approx. 2 medium cobs)
50mlolive oil
3organic chorizos
1/4 cupcelery, diced
1/4 cupcarrot, diced
1/2 cuppotato, diced
1/2 cuppiquillo peppers strips, coarsely chopped
750mlvegetable stock
1 jarBrindisa Fritada


  1. Heat the oven to 200°C; line a roasting tray with foil
  2. Whisk together the crème fraiche, chives, garlic, black pepper, salt and pepper flakes, and put to one side
  3. Toss the corn in 30ml of the olive oil to coat; spread the corn in a single layer on the roasting tray; roast until the edges of some of the kernals have turned golden brown (approx. 10-15 minutes); remove from the oven and put to one side
  4. Heat 5 ml olive oil in a casserole dish; gently fry the whole chorizos, until just cooked but still juicy, browning well on all sides; remove the chorizos from the dish and put to one side; pour off almost all the chorizo fat
  5. Add the remaining 15 ml olive oil to the casserole and sauté the celery, carrot, potato, and pepper strips over a medium heat for 5 minutes
  6. Add the corn, stock and fritada to the casserole and simmer the chowder until the vegetables are cooked but still have a good texture - usually about 20 minutes; check for salt
  7. Cut the chorizos into thin slices and add to the casserole, then stir in the crème fraiche mixture
  8. Simmer for a further 5 minutes and serve

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