I love a rich and creamy chowder but they are generally packed with heavy cream which leaves me feeling sluggish. This is my healthy spin on a chowder that uses pureed steamed cauliflower to thicken the soup and give it a creamy consistency you would swear came from rich dairy. I have made this soup 4 times in the past month using fresh summer corn and my family and friends have gone crazy for it. It also freezes really well so make this creamy potato corn chowder now using corn while its in abundance and enjoy it for quick meals throughout the fall and winter.
Table of Contents
Why You Will Love This Chorizo, Corn, and Potato Chowder Recipe:
- The smoky flavor from the browned chorizo is to die for!
- The pureed cauliflower creates a thick, silky consistency that clings lovingly to every ingredient.
- Made with non-dairy milk for a lighter version of a classic chowder.
- One of my favorite things to do is to meal prep this in the cooler months to warm you from the inside out.
- It freezes well; store in single-serving containers for quick and easy lunches or dinners when you’re short on time.
Ingredients You Will Need:
- Cauliflower Florets: I prefer to buy a head of cauliflower and cut it into florets, but you can buy pre-cut or frozen cauliflower or even use riced cauliflower. You want about 3 cups.
- Chicken Stock: Adds savory depth and richness to the broth. You can also use chicken broth.
- Unsweetened Almond Milk: A great non-dairy milk with neutral flavor that adds a delicious creaminess. You can use any unsweetened plant based milk of choice or if dairy isn’t an issue than whole milk would also work.
- Olive Oil: Used for sautéing; adds richness and helps develop flavor. Avocado oil will also work wonderfully.
- Chorizo Sausage: Smoky, spicy, and full of bold, savory flavor.
- Aromatics: Fresh garlic and yellow onion enhance the flavor, and both sweeten as they cook.
- Vegetables: Diced celery and carrot add both a subtle crunch and a natural sweetness in every bite.
- Spices: Salt, Pepper, and Paprika will enhance the flavor, add a mild spice, and give a sweet, smoky flavor to add depth.
- Fresh Sweet Corn: Four corn cobs will yield approx. 4 cups kernels. While I prefer the flavor or fresh corn you can also use frozen corn or canned corn.
- Yukon Gold Potatoes: My favorite potato that is creamy and tender and perfect for corn chowder. Red potatoes will also work well.
- Green Onions: a bright, fresh garnish, with a subtle onion flavor. Feel free to use chives or fresh parsley as an alternative garnish
Kitchen Tools You Will Need:
- Large Pot or Dutch Oven
- Blender or Immersion Blender
- Sharp Knife
- Cutting Board
- Wooden Spoon
- Slotted Spoon
Blending The SOup
Although an immersion blender will work, I find that a standard blender gives you a creamier consistency. I recommend cracking the lid to release pressure that will build from the steam and possibly cause a messy backsplash.
How to Make Chorizo, Corn, and Potato Chowder
- Place the cauliflower in a large pot on medium heat, add 1 cup of chicken stock, cover the pot with a lid, and leave to cook until the cauliflower florets are very tender. Transfer both the cauliflower and any remaining liquid in the pot to a blender. Add in almond milk and blend until completely smooth. Set aside.
- Add the olive oil to the pot and increase the heat to medium-high. Remove the chorizo from its casing and add it to the pot. Break the meat into small pieces and cook until it is browned. Remove the chorizo from the pot and set aside in a bowl.
- Next, add the aromatics and veggies to the pot, add seasonings, and sauté for 5 minutes until the onion begins to soften. Add the corn and diced potatoes, along with the remaining milk and stock. Leave to boil for approximately 10 minutes or until the potatoes are just tender (be sure not to overcook).
- Return the chorizo to the pot along with the cauliflower puree and stir until well combined. Leave to simmer for another 1-2 minutes. Add more milk depending on your desired consistency. Garnish with chopped green onion.
How To Modify
- Boost the spice with a pinch of red chili flakes. Alternatively you could add chopped jalapeno with the onions
- Try russet potatoes, new potatoes or red potatoes as an alternative.
- Add more veggies like red bell pepper or spinach.
- If you aren’t dairy free feel free to use cows milk in place of almond milk.
- Add herbs like fresh thyme or rosemary.
Dietary Customizations
- Vegetarian: Make this vegetarian by omitting the chorizo and using vegetable stock or vegetable broth.
- Whole30: Skip the corn and swap it for finely diced red pepper or jalapenos for more spice.
Serving Suggestions
This hearty chowder is a meal on its own, but serving it alongside a salad with fresh ingredients and, of course, a slice of crusty bread or with some warm cornbread is always a good idea.
Some of my favorite salads are Tomato, Peach, and Burrata Salad, Carrot Salad with Honey Mustard Dressing, or Kale and Brussels Sprouts Salad with Creamy Lemon Dressing.
Common Questions
Try regular pork or chicken sausage or swap the sausage for bacon.
Absolutely! The flavors will meld together and be even more incredible if you do so. Prepare the chowder completely, then let it cool to room temperature before transferring it to an airtight container. Store in the refrigerator for up to 4 days. Reheat gently on the stovetop over low to medium heat, stirring occasionally until warmed through.
You can store the leftovers in the fridge for up to 4 days when stored correctly in an airtight container. Reheat over low to medium heat until heated through.
Yes! I recommend making the cauliflower puree while you’re browning the chorizo in a separate skillet. You can also add the onion and garlic at this phase for enhanced flavor. Combine puree, chorizo, and remaining ingredients and cook on low for 6-7 hours or on high for 3-4 hours. Garnish and enjoy!
Absolutely! Make the cauliflower puree according to instructions and set aside. Using the saute option, brown the chorizo until cooked through. Remove with a slotted spoon and then add the onion, garlic, carrots, celery, and seasonings, and saute for 3-4 minutes. Add the corn and potatoes, along with the milk and stock, and scrape up the delicious browned bits. Add the cauliflower puree and the chorizo to the pot and give it a good stir. Lock the lid to cook on high pressure for 8 minutes. Let it naturally release for 10 minutes, then quickly release any remaining pressure.
More Soup Recipes You Will Love:
- Healthy Chicken Pot Pie Soup
- Chicken, Mushroom, and Leek Soup
- Beef and “Barley” Soup
- Pesto, Chicken, and Tortellini Soup
- Pasta e Fagioli
If you make this Chorizo, Potato, and Corn Chowder, let me know in the comment section below. I would love to hear what you think or take a photo and tag me (@everylastbite_) on Instagram. I love seeing your photos!
Chorizo, Corn, and Potato Chowder
Ingredients
- 3 cups cauliflower florets
- 1 cup Chicken Stock
- 2 ½ cups unsweetened almond milk or milk of choice
- 1 tbsp olive oil
- 1 lb chorizo sausage
- 1 clove garlic minced
- 1 large onion finely diced
- 1 cup finely diced celery
- 1 cup finely diced carrot
- ½ tsp salt
- ½ tsp pepper
- ½ tsp paprika
- 4 ears corn approx 4 cups kernels
- 1 lbs yukon gold potatoes peeled and diced into 1 inch cubes
- 2 cups chicken stock
- 2-3 tbsp chopped scallions
Instructions
- Place the cauliflower florets in a large pot on medium heat, add in 1 cup of chicken stock, cover the pot with a lid and leave to cook for approximately 6 minutes or until the cauliflower florets are very tender. Transfer both the cauliflower and any remaining liquid in the pot to a blender. Add in 1 1/2 cups almond milk and blend until completely smooth. Set aside.
- Add the olive oil to the pot and increase the heat to medium high. Remove the chorizo from its casing and add to the pot. Use a wooden spoon to break the meat into small pieces and cook until it is browned. Use a slotted spoon to remove the chorizo from the pot and set aside in a bowl.
- Next add the garlic, onion, carrot and celery to the pot, season with salt, pepper and paprika and saute for 5 minutes until the onion begins to soften. Add in the corn and diced potatoes along with 1 cup milk and 2 cups stock. Leave to boil for approximately 10 minutes or until the potatoes are just tender (be sure not to overcook)
- Return the chorizo to the pot along with the cauliflower puree and stir until well combined. Leave to simmer for another 1-2 minutes. Add more milk depending on your desired consistency.
- Garnish with chopped scallions
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Tried This Recipe?
Leave a comment below and let us know how it was!
