Sweetcorn and Chorizo Chowder

December 13, 2018


An American classic, there are quite a few variations on the chowder theme and this one adds spicy, piquant Chorizo sausage to the mix to give it Mexican notes. The paprika in the sausage combines really well with the creamy flavour of the soup, and we also add a sprinkle of our Cajun blend along with some Smoked Paprika to emphasise this. Vegetarians can of course leave out the Chorizo, and in this case just increase the amount of paprika and Cajun blend.



1Melt 1tbs butter and a splash of olive oil in a large pan, then add the potato, onion, chorizo and red pepper and saute gently for 10mins, until the onion and potato are beginning to soften.

2Now add the corn and the spices, and saute for a few minutes more. Add the spices and stir to combine everything well before adding the stock and the milk.

3Bring to a simmer and let the soup bubble away gently for 30-40 minutes. Garnish with a sprinkle of coriander or parsley before serving.


50 g Chorizo sausage, diced

1 Large Potato, diced

1 Medium Onion, chopped

1 Clove Garlic, chopped

1 large can Sweetcorn

2 tsp Cajun blend

1 tsp Smoked Paprika

1 tsp Celery Salt

500 ml Vegetable Stock

250 ml Milk