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Mexican Chorizo and Corn Soup
This filling soup is fantastic when you need to warm up on a blustery day! If you want a chowder consistency, use a potato masher to break down some of the spuds. —Laura Davis, Chincoteague, Virginia
Reviews
Hearty soup with great flavor!
I rarely follow recipes exactly, but this one I did, and it came out perfect.
Very tasty!
Delicious! Had no problemo or frozen corn. I used a can of southwestern corn with poblanos in it and a can of fire roasted corn. It's a keeper!
Totally delish! I did not have any chorizo on hand, so I substituted a 1 lb tube of breakfast sausage with a 1/4 tsp chili pepper flakes, plus I used 2 poblano peppers (instead on 1). After making this soup for a group of friends, they all asked me for the recipe! Thank you for sharing!!!!
We made this tonight. Was a bit of a "we have most of this and ill improvise the rest" dinner. Eyeballed all the measurements. Used garlic powder instead of garlic. Only had 3 small potatoes. Used 2 cans of corn. Added oregano at the end and served over rice. Oh and used a green pepper and half a jalepeno. Super yum. Family loved it. Will make again!