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Corn and Chorizo Chowder with Cheddar Corn Muffins

Chef.Ellie.Espo's picture
Jersey Corn Chowder With Chorizo And Cheddar Corn Muffins is the wonderfully flavoured soup with the celery, carrots, onion, corn, sausages, potatoes, bell peppers,and herbs and spices. The delicious cheese and corn miffins are a delightful treat. Try out these amazing Jersey Corn Chowder With Chorizo And Cheddar Corn Muffins and enjoy!!
  Celery rib 3 , diced
  Carrots 4 , chopped
  Onion 1 , diced
  Corn off the cob 6 , save cob
  Smoked chorizo 2 , diced small, save half for soup and half for garnish
  Potato 4 , peeled and medium diced
  Red bell pepper 1 , diced
  Yellow bell pepper 1 , diced
  Jalapeno 1 , diced
  Thyme sprigs 2
  Cayenne pepper 2 Pinch (Or More)
  Chopped cilantro 1⁄4 Cup (4 tbs)
  Butter 1 Tablespoon
  Olive oil 4 Tablespoon
  Flour 2 Tablespoon
  Yellow corn meal 1 1⁄2 Cup (24 tbs)
  Flour 1 1⁄2 Cup (24 tbs)
  Sugar 1⁄4 Cup (4 tbs)
  Baking powder 1 1⁄2 Teaspoon
  Baking soda 1⁄2 Teaspoon
  Salt 1⁄2 Teaspoon
  Butter 1⁄2 Cup (8 tbs), melted and cooled (1 Stick)
  Eggs 4 Large
  Buttermilk 2 1⁄4 Cup (36 tbs)
  Grated cheese 1 Cup (16 tbs)
  Corn kernels 1 Cup (16 tbs)
  Scallions 3 , finely diced

Method for soup:
1) In a stock pot heat 4 Tbls of olive oil 1 Tbl butter. Add the celery, carrots and onions and sweat your vegetables.
2) Add ½ of the chorizo. Then cook for about 2 minutes. then add 2 Tbls flour.
3) Add the peppers, thyme,cayenne pepper,corn,potatoes and the reserved cobs.
4) Add 3 cups of chicken stock and 3 cups of water.Make sure that the ingredients are covered.
5) Season with salt and pepper and add cilantro. Cook for about 30-40 minutes until the vegetable are tender.
6) Then remove the cobs and add about 1cup of milk. Correct the seasoning and correct for salt in necessary.

For garnish:
6) Place the remaining chorizo in a saute pan,adding a little olive oil to crisp up the chorizo.Sprinkle the chorizo over the chowder and serve.

Method for muffins:
7) Toss the dry ingredients in a large bowl and mix together
8) Mix the wet ingredients together,buttermilk, eggs and melted butter.
9) Combine the dry and wet together and mix thoroughly,then fold in the cheese corn and scallions.
10) Scoop into paper lined muffin pans. Bake 25-30 minutes at 350 degrees.
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Recipe Summary

Difficulty Level: 
Italian American
Main Dish
Preparation Time: 
20 Minutes
Cook Time: 
50 Minutes
Ready In: 
70 Minutes
Since the leaves are beginning to fall and the cold wintry nights are beginning to creep in, you are thinking of soup to warm your cold feet and satisfy your growling tummy that seems to be constantly screaming for food! Here is a hearty and nutritious soup such as this is a must have in your ‘winter soup recipes’ repertoire. This corn, potato chowder recipe has an Italian twist and what more, it’s also got a savory cheese and corn muffin side recipe to serve with the soup! A delightful treat.

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Nutrition Rank

Nutrition Facts

Serving size

Calories 671 Calories from Fat 203

% Daily Value*

Total Fat 23 g35.7%

Saturated Fat 9.3 g46.7%

Trans Fat 0 g

Cholesterol 117.8 mg39.3%

Sodium 509.6 mg21.2%

Total Carbohydrates 101 g33.5%

Dietary Fiber 11.7 g46.8%

Sugars 13.3 g

Protein 23 g45.9%

Vitamin A 94.9% Vitamin C 103%

Calcium 21.1% Iron 22.1%

*Based on a 2000 Calorie diet

Corn And Chorizo Chowder With Cheddar Corn Muffins Recipe Video