Double Corn Chowder

by Michelle Lane

Winter has come early, and so we welcome soup season with open arms! This week, we're cooking up Double Corn Chowder with a kick of spicy chorizo sausage guaranteed to warm you from inside out!


12 oz Red Potatoes

1 1/2 Cups Frozen Corn

1 Medium Onion (chopped)

64 oz Chicken Broth

2 Cloves of Garlic (finely chopped)

3 oz Chorizo Sausage

2 T Flour

Salt & Pepper to Taste

4 Cups Low-Sodium Chicken Broth

6 Sprigs Fresh Thyme

1/3 Cup Half & Half

1 14.5oz Can of Cream Style Corn

1/2 t Worcestershire Sauce


1. Toss chopped potatoes, onions, corn, garlic, chorizo, and salt & pepper in a bowl.

2. Stir in chicken broth and thyme. Cover and cook until potatoes on tender. About 4 hours on high, or 6 hours on low.

3. 10 minutes before serving, prep table with crackers and garnish.

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