Get the Recipe:
Spicy Chorizo Chowder
This spicy chorizo chowder takes very little time to put together and makes a delicious dinner for this chilly weather!
Ingredients
- 1 tbsp butter
- 1 small onion, diced
- 3 stalks celery, diced
- 1/2 tsp minced garlic
- 5 medium-sized potatoes, diced into bite-sized pieces
- 3 1/2 cups chicken broth, or 3 1/2 cups water and a bullion cube
- 1 1/4 cups milk
- 2 1/2 tsp paprika
- 1/4 tsp cayenne pepper
- 1/2 tsp cumin
- 1/2 tsp chopped fresh thyme
- 1/4 tsp black pepper
- 2 4- inch links chorizo, diced into bite-sized pieces
Instructions
- In a large stockpot or dutch oven over medium heat, melt the butter. Add the onion and celery and cook for 3-5 minutes, until the veggies begin to soften. Add the garlic and cook for another minute.
- Add the potatoes and chicken broth to the stockpot and bring to a boil. Boil for about 12 minutes, or until potatoes are fork tender. Remove from heat.
- Remove about half of the potatoes and veggies to a separate bowl, leaving the remaining potatoes, veggies, and all the chicken broth in the stockpot. Use an immersion blender to puree the potatoes and broth until smooth. Alternatively, you can blend the potatoes and broth in batches in a countertop blender.
- Return the stockpot to low heat. Add the set aside potatoes and veggies back to the stockpot. Stir in the milk, paprika, cayenne pepper, cumin, thyme, black pepper, and diced chorizo. Let cook until completely heated through. Taste and adjust seasonings to your liking.
Notes
If you like your chorizo to be a little on the crispy side, you can cook the diced chorizo down a bit in a nonstick skillet over medium heat for about 10 minutes, stirring occasionally.
Serving: 1.5 Cups, Calories: 250kcal, Carbohydrates: 33.4g, Protein: 9.8g, Fat: 8.9g, Cholesterol: 21.8mg, Sodium: 311.9mg, Fiber: 2.7g
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