Name: Chorizo Sausage Corn Chowder
Prep time: 25 min
Cook time: 25 min
Yield: 6
Ingredients: 3 cups frozen corn, thawed -; 1 large onion, chopped -; 1 celery rib, chopped -; 1 teaspoon olive oil -; 2 garlic cloves, minced -; 3 cans (14-1/2 ounces each) reduced-sodium chicken broth -; 1 tablespoon sherry or additional reduced-sodium chicken broth -; 2 bay leaves -; 1 teaspoon dried thyme -; 1/2 teaspoon pepper -; 1 package (12 ounces) fully cooked chorizo chicken sausage links or flavor of your choice, chopped -; 1 cup half-and-half cream -; 1 cup shredded smoked Gouda cheese -; 1 medium sweet red pepper, chopped -; 2 green onions, chopped -

Recipe information

Cooking:

25 min.

Servings per container:

Source:

More details

Ingredients for - Chorizo Sausage Corn Chowder

1. 3 cups frozen corn, thawed -

2. 1 large onion, chopped -

3. 1 celery rib, chopped -

4. 1 teaspoon olive oil -

5. 2 garlic cloves, minced -

6. 3 cans (14-1/2 ounces each) reduced-sodium chicken broth -

7. 1 tablespoon sherry or additional reduced-sodium chicken broth -

8. 2 bay leaves -

9. 1 teaspoon dried thyme -

10. 1/2 teaspoon pepper -

11. 1 package (12 ounces) fully cooked chorizo chicken sausage links or flavor of your choice, chopped -

12. 1 cup half-and-half cream -

13. 1 cup shredded smoked Gouda cheese -

14. 1 medium sweet red pepper, chopped -

15. 2 green onions, chopped -

How to cook deliciously - Chorizo Sausage Corn Chowder

1. Stage

In a nonstick Dutch oven, saute the corn, onion and celery in oil until tender. Add garlic; cook 1 minute longer. Stir in the broth, sherry, bay leaves, thyme and pepper. Bring to a boil. Reduce heat; simmer, uncovered, for 8-10 minutes. Discard bay leaves.

2. Stage

Cool slightly. In a food processor, process soup in batches until blended. Return all to pan. Stir in sausage and cream; heat through. Sprinkle with cheese, red pepper and green onions.