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Corn & Potato Chowder with Chorizo Sausage

Corn & Potato Chowder - Quirky Cooking

This is one of my favourite crockpot meals! I found it ages ago on the internet, and can’t remember where it came from – but I changed it anyway, as usual, so here’s my version.  

If you want to make the chorizo sausages yourself, see the recipe below (adapted for the Thermomix). I’m going to try turkey instead of the traditional pork, as I’m a bit wary of pork.

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Corn & Potato Chowder with Chorizo Sausages

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  • Author: QuirkyJo

Ingredients

Units

one batch dairy dairy-free white sauce

2 Tbsp chicken stock concentrate

1 cup corn, cooked and pureed

2 cups chicken or veggie stock (or more if you want it soupier)

5 potatoes, cubed

2 carrots, sliced

500g frozen corn

Spanish chorizo sausages, sliced (however much you like)

1 bag baby spinach leaves (or a couple of cups)

fine sea salt & pepper to taste

Instructions

1. Prepare your white sauce.

2. Add white sauce, stock concentrate, pureed corn, stock, potatoes, carrots, frozen corn, sliced chorizo sausages and baby spinach to a crockpot and cook on low for 8-10 hours, or high for about 4 hours.

Storage

Store in a sealed container in the fridge for up to a week or in the freezer for up to 3 months.

Did you make this recipe?

Share a photo and tag @quirkycooking on Instagram — I can't wait to see what you've made!

Chorizo Sausages…
(This is Gluten-free Girl’s recipe adapted for the Thermomix. For the original, see here.)

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Chorizo Sausages

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

  • Author: QuirkyJo

Ingredients

Units

2 cloves garlic

500g (1 pound) cubed pork or turkey

2 tsps chilli powder

1 1/2 tsps smoked paprika

1/2 tsp cayenne pepper

sherry vinegar

1 tsp fine sea salt and pepper

Instructions

1. Add garlic to a Thermomix bowl and mince for 3 seconds on speed 7.

2. Add meat to bowl and mince for 8-15 seconds on speed 7 until desired consistency.

3. Add chilli powder, smoked paprika, cayenne pepper, sherry vinegar, salt and pepper and mix for 20 seconds on speed 5 (use more or less, to taste)

4. Bring a sauté pan to high heat. Pour in a splash of oil. Make a tiny taster of the sausage. Cook, and taste, to check seasonings. Adjust accordingly.

Storage

Store in an airlock container in the fridge for up to a week or in the freezer for up to 3 months.

Did you make this recipe?

Share a photo and tag @quirkycooking on Instagram — I can't wait to see what you've made!

4 thoughts on “Corn & Potato Chowder with Chorizo Sausage

  1. Jo says:

    I live in Malanda on the Atherton Tablelands – it’s in the mountains west of Cairns, Far North Qld. I grew up mostly in Cairns, but was born in Echuca (Vic) and have also lived in Melbourne, Rockhampton and Texas (USA)!

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