Spicy Chorizo Sausage and Potato Chowder

Potato corn soup with chorizo

The Spruce / Diana Rattray

Prep: 15 mins
Cook: 6 hrs
Total: 6 hrs 15 mins
Servings: 4 to 6 servings
Nutrition Facts (per serving)
588 Calories
45g Fat
30g Carbs
18g Protein
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Nutrition Facts
Servings: 4 to 6
Amount per serving
Calories 588
% Daily Value*
Total Fat 45g 58%
Saturated Fat 23g 117%
Cholesterol 123mg 41%
Sodium 914mg 40%
Total Carbohydrate 30g 11%
Dietary Fiber 3g 11%
Protein 18g
Calcium 85mg 7%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
(Nutrition information is calculated using an ingredient database and should be considered an estimate.)

This easy crockpot chowder is made with spicy chorizo sausage, but feel free to substitute another kind of fresh sausage, such as a hot or mild Italian sausage.


  • 8 to 12 ounces fresh chorizo sausage
  • 1 cup chopped onion
  • 1 1/2 cups chicken broth
  • 4 cups diced potatoes
  • 1 can (10 3/4 ounces) cream of chicken soup
  • 2 tablespoons fresh chopped parsley (or about 2 teaspoons dried parsley flakes)
  • 1 package (approx. 5 ounces) Boursin cheese with herbs and garlic, or 4 ounces of cream cheese
  • 1 to 1 1/2 cups corn kernels
  • salt and freshly ground black pepper (to taste)

Steps to Make It

  1. Remove sausage casings and put sausage in a large skillet over medium heat, breaking it into small pieces. Add the onions; cook sausage and onions, stirring frequently, until onions are lightly browned and sausage is no longer pink.

  2. In a 4 to 6-quart slow cooker, combine the chicken broth, diced potatoes, cream of chicken soup, parsley, and Boursin or cream cheese. Stir in the cooked sausage and onions, blending ingredients well. Stir in corn.

  3. Cover and cook on low for 5 to 7 hours, or until potatoes are tender, stirring occasionally.

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