Sweetcorn and chorizo chowder
Serves: 4
Prep time: 15 minsTotal time: 
Recipe photograph by Hannah Rose Hughes
Sweetcorn and chorizo chowder
This creamy soup makes a great dinner party starter. Swap the chorizo for chopped salted almonds if you want to keep it veggie
Serves: 4
Prep time: 15 minsTotal time: 
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Nutritional information (per serving)
Calories
438Kcal
Fat
26gr
Saturates
12gr
Carbs
31gr
Sugars
18gr
Fibre
5gr
Protein
18gr
Salt
1.3gr
Sarah Akhurst
Our Food Director Sarah is a food obsessive, and spends most of her time scoping out the latest food trends, experimenting in her own kitchen, or making her family wait to eat while she photographs every dinner she makes for the 'gram! A complete Middle Eastern food junkie, she is never far from a good shawarma marinade, a pinch of Aleppo chilli or a sprig of dill
See more of Sarah Akhurst’s recipes
Sarah Akhurst
Our Food Director Sarah is a food obsessive, and spends most of her time scoping out the latest food trends, experimenting in her own kitchen, or making her family wait to eat while she photographs every dinner she makes for the 'gram! A complete Middle Eastern food junkie, she is never far from a good shawarma marinade, a pinch of Aleppo chilli or a sprig of dill
See more of Sarah Akhurst’s recipes
Ingredients
- 1 tbsp rapeseed oil, plus 1 tsp
- 15g butter
- 2 onions, finely sliced
- 2 sprigs of rosemary, leaves picked and finely chopped
- 2 garlic cloves, finely sliced
- 2 x 325g tins sweetcorn, drained
- 500ml whole milk
- 75g Manchego, grated finely
- 75g chorizo, cut into small dice
- 50g stale bread, torn into small chunks
Step by step
- Heat the tablespoon of oil and the butter in a large pan until frothy. Add the onions and cook gently for 8-10 minutes, until soft but not coloured. Add half the chopped rosemary to the onions along with the garlic and continue to cook for a couple of minutes.
- Add two-thirds of the corn to the pan and stir to combine before adding the milk. Heat slowly until the milk starts to simmer, then cover and simmer gently for 15 minutes. Add 50g of the Manchego and stir until melted. Remove from the heat and blitz with a stick blender (or in a liquidiser, in batches). Reserve a handful of the sweetcorn and then add the rest to the soup. Season to taste and keep warm while you make the topping.
- Heat the remaining oil in a frying pan over a medium heat and fry the chorizo for 2-3 minutes. Add the remaining rosemary to the pan with the torn bread and reserved sweetcorn. Fry for a further 3-4 minutes, until the bread is golden and crisp.
- Ladle the soup into bowls and top with the chorizo crumb and remaining cheese. Serve any extra crumb on the side for sharing. The soup will keep in the fridge for up to 3 days; fry (or re-crispen) the crumb topping while you reheat the soup.
