Brazilian Corn Chowder
User Reviews
5
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Prep Time
15 mins
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Cook Time
25 mins
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Total Time
40 mins
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Servings
6 servings
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Calories
442 kcal
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Course
Main Course, Soup
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Cuisine
Brazilian
Brazilian Corn Chowder
Description
The Brazilian Corn Chowder recipe starts by browning smoked sausage in butter, then cooking onions and garlic before adding corn and sweet potatoes. Seasoned with salt and pepper and covered with chicken stock, the soup simmers until the potatoes soften. Part of the mixture is blended with an immersion blender to thicken the chowder base, while reserved sausage and corn pieces add heartiness and texture.
This chowder balances smoky, savory notes from the sausage with the natural sweetness of corn and mild creaminess from the cooked potatoes. The butter enhances richness and silkiness, while the sliced green onions offer a mild, fresh garnish. The cooking process creates a comforting soup with both creamy and chunky elements.
This chowder serves well as a filling starter or a light main course paired with crusty bread. The presence of sausage offers substantial protein, and the sweetness of corn and potatoes provides satisfying flavor contrasts. You can finish the chowder with butter for extra richness before serving.
A tip to maintain the soup’s bright yellow color is to avoid browning the sausage too much in the same pot; alternatively, brown sausage separately to preserve color while still achieving crispness.
Ingredients
- 1/2 butter plus more for finishing, stick, about 4 Tbsp
- 1 lb smoked sausage cut into cubes
- 1 yellow onion diced, small
- 2 garlic finely chopped, cloves
- 6 cups corn
- 3 cups sweet potatoes white, cut into cubes
- salt to taste
- black pepper to taste
- 5 chicken stock
- green onions sliced, for garnish, optional
Instructions
- In a large soup or stockpot lightly brown the sausage with 2 tbsp of butter, over medium to high heat - about 3 minutes*
- Remove the sausage and set aside
- Add the other 2tbsp of butter, and melt. Then, add the onions and cook until they are transparent, about 3 mins
- Add the garlic and cook until fragrant, about a minute or 2
- Add the corn and the potato, and stir
- Season with salt and pepper, stir
- Cover with the stock and bring to a simmer, then, let it simmering until potatoes are soft
- When the potatoes are cooked, scoop out about half of the corn/potato with a slotted spoon, and set aside
- Using an immersion blender, blend what’s left in the pan
- Add the sausage and the corn back to the pot (you can save some to use as garnish)
- Give it a stir and done
Bom Apetite!!
Notes
- For a bright yellow chowder color, avoid browning sausage extensively in the cooking pot to prevent darkening the soup.
- Brown sausage separately if you want a crispier texture without affecting the chowder’s color; this requires an extra pan but maintains appearance.
Nutrition Information
Show DetailsNutrition Facts
Serving: 6servings
Amount Per Serving
Calories 442 kcal
% Daily Value*
| Serving | 2cups | |
| Calories | 442kcal | 22% |
| Carbohydrates | 49g | 16% |
| Protein | 16g | 32% |
| Fat | 23g | 35% |
| Saturated Fat | 7g | 35% |
| Trans Fat | 1g | 50% |
| Cholesterol | 54mg | 18% |
| Sodium | 682mg | 28% |
| Potassium | 734mg | 16% |
| Fiber | 6g | 24% |
| Sugar | 11g | 22% |
| Vitamin A | 9842IU | 197% |
| Vitamin C | 12mg | 13% |
| Calcium | 36mg | 4% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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