Spicy Chorizo Sausage and Potato Chowder

By
Diana Rattray
Diana Rattray
Diana Rattray
Southern-cuisine expert and cookbook author Diana Rattray has created more than 5,000 recipes and articles in her 20 years as a food writer.
Learn about The Spruce Eats' Editorial Process
Updated on 03/1/22
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)
559 Calories
33g Fat
41g Carbs
25g Protein
Show Full Nutrition Label Hide Full Nutrition Label
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Nutrition Facts
Servings: 4 to 6
Amount per serving
Calories 559
% Daily Value*
Total Fat 33g 43%
Saturated Fat 14g 68%
Cholesterol 79mg 26%
Sodium 1552mg 67%
Total Carbohydrate 41g 15%
Dietary Fiber 4g 14%
Total Sugars 5g
Protein 25g
Vitamin C 16mg 82%
Calcium 210mg 16%
Iron 3mg 17%
Potassium 1024mg 22%
*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.)

A rich and creamy soup cooking all day in the crock pot is the perfect comfort food for a cozy dinner. This easy chowder recipe is made with spicy chorizo sausage, potatoes, and corn, and achieves a thick and luscious texture thanks to the cream of chicken soup and Boursin cheese.

This recipe calls for fresh chorizo, which is the Mexican variety; while Spanish chorizo is cured and can be eaten as is, Mexican is raw and should be cooked. It is also often spicier than Spanish, which has more of a smokey flavor. You can substitute another kind of fresh sausage, such as a hot or mild Italian sausage, if you prefer.

The sausage is cooked in a skillet along with chopped onion, and then the mixture is combined with the remaining ingredients in the slow cooker. The diced potatoes and corn contribute great texture, while the canned soup and cheese make for a velvety smooth soup. The Boursin cheese with herbs and garlic also adds a lot of flavor; if you like, however, you can substitute with plain cream cheese.

Serve this satisfying chowder with a fresh green salad or roasted Brussels sprouts and some nice, crusty bread.

Ingredients

  • 8 to 12 ounces fresh chorizo sausage

  • 1 cup chopped onion

  • 1 1/2 cups chicken broth

  • 4 cups diced potatoes

  • 1 (10.75-ounce) can cream of chicken soup

  • 2 tablespoons chopped fresh parsley, 2 teaspoons dried parsley

  • 1 (5-ounce) package Boursin cheese with herbs and garlic

  • 1 1/2 cups corn kernels, fresh, frozen, or canned and drained

  • Salt, to taste

  • Freshly ground black pepper, to taste

Steps to Make It

  1. Gather the ingredients.

  2. Remove the sausage casings and crumble the sausage into a large skillet over medium heat. Add the onions and cook, stirring frequently, until the onions are lightly browned and the sausage is no longer pink.

  3. 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 the corn.

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

  5. Enjoy.

What are the best potatoes for chowder?

The naturally occurring starch in potatoes helps to thicken soups and chowders, so choosing a variety with a high starch content is ideal. Russet potatoes are a good choice, but waxy potatoes like red potatoes and Yukon Gold will not contribute as much to the consistency.

How to Store

This spicy sausage and potato chowder will last up to four days in the refrigerator in an airtight container. Freezing the soup is not recommended as the potatoes can dry out and the cheese will separate.

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