Chorizo Sausage Street Corn Soup

Share

Chorizo Sausage Street Corn Soup is a rich and creamy soup loaded with spicy chorizo sausage, sweet corn, and plenty of melted cheese.

Inspired by Mexican street corn, this hearty soup combines smoky paprika, fresh cilantro, tangy lime juice, pepper jack cheese, and crumbled Cotija for a delicious explosion of flavour.

The combination of savoury sausage, tender corn, and a thick, cheesy broth makes this easy soup recipe a satisfying meal the whole family will love.

Ready in just 40 minutes, this cheesy chorizo corn soup is perfect for busy weeknight dinners or whenever you're craving a big bowl of comfort food with a little kick.

Why This Recipe is a Winner!

• Ready in 40 Minutes: This hearty, flavour-packed soup comes together quickly, making it perfect for busy weeknight dinners.
• Inspired by Mexican Street Corn: Sweet corn, fresh cilantro, tangy lime juice, and Cotija cheese bring all those delicious street corn flavours into a comforting bowl of soup.
• Easy One-Pot Recipe: Everything cooks in one pot or Dutch oven, which means less cleanup after dinner.
• Made with Simple Ingredients: Frozen corn, chicken broth, sausage, and a handful of pantry staples make this an easy recipe to throw together.
• Great for Feeding a Crowd: With 6–8 servings, this recipe is perfect for family dinners, casual gatherings, or sharing with friends.
• Customizable Heat Level: Use mild or spicy chorizo and adjust the seasonings to suit your family's preferences.
• Delicious Leftovers: The flavours continue to develop as the soup sits, making leftovers just as tasty the next day.

Ingredients You'll Need

• Olive Oil: For browning the sausage.
• Chorizo Sausage: Adds bold, smoky flavour and a little heat.
• Red Onion: Adds sweetness and savoury flavour.
• Garlic: Adds rich, aromatic flavour.
• Frozen Corn: Brings sweetness and classic street corn flavour.
• All-Purpose Flour: Helps thicken the soup.
• Chicken Broth: Creates a flavourful, savoury base.
• Half and Half: Makes the soup rich and creamy.
• Fresh Cilantro: Adds a bright, fresh flavour.
• Salt and Pepper: Enhance the overall flavour.
• Smoked Paprika: Adds a delicious smoky kick.
• Lime Juice: Balances the richness with a tangy finish.
• Pepper Jack Cheese: Adds creaminess and a little spice.
• Cotija Cheese: Adds a salty, tangy street corn flavour.

Printable Recipe Card with a Full List of Ingredients and Instructions is Located at the Bottom of the Post.

Be sure to read through the entire post so that you don't miss out on any important tips and tricks!

Step By Step Instructions

 STEP 1: 

I heated some olive oil in a large Dutch oven over medium-high heat.

I added chorizo sausage meat to the pot and cooked it until no pink remained.

 STEP 2: 

I added diced red onions to the pot, stirred well and continued cooking until the onions were translucent.

 STEP 3: 

I added chopped garlic to the pot, stirred well and continued cooking for 2 minutes.

 STEP 4: 

I added frozen corn to the pot, stirred well and continued cooking until the corn was thawed.

 STEP 5: 

I added all purpose flour to the pot, stirred well and continued cooking for 3 minutes.

 STEP 6: 

I poured chicken broth into the pot.

I stirred well making sure to scrape any stuck bits off the bottom of the pot.

 STEP 7: 

I added half and half, chopped cilantro, salt, pepper and smoked paprika to the pot and stirred well.

I brought the soup to a soft boil.

 STEP 8: 

Once the soup came to a boil I reduced the heat to medium-low.

I left the soup to simmer, stirring occasionally, for 15 minutes.

 STEP 9: 

After 15 minutes, I removed the pot from the heat.

I added lime juice, shredded pepper jack cheese and crumbled Cotija cheese to the pot and stirred well.

 STEP 10: 

I topped the soup with additional chopped cilantro, crumbled Cotija, smoked paprika and some sauteed corn kernels.

Every spoonful of this Chorizo Sausage Street Corn Soup is loaded with smoky, spicy sausage, sweet pops of corn, and a rich, creamy, cheesy broth with just the right amount of heat.

The tangy lime juice, fresh cilantro, and salty Cotija cheese bring all the flavours together for a hearty, satisfying soup that will have you scraping the bottom of your bowl!

If you are looking for a delicious and unique soup recipe that's sure to be a hit, then you need to try this Chorizo Sausage Street Corn Soup!

• Choose the Right Chorizo: Use fresh, uncooked chorizo sausage with the casings removed, not dried or cured chorizo.
• Brown the Sausage Well: Let the chorizo develop some crispy, browned bits for extra flavour before adding the onions.
• Don't Drain All the Fat: Leave a little of the rendered chorizo fat in the pot for added flavour, but drain off any excess grease.
• Use Frozen Corn: There's no need to thaw the corn before adding it to the pot, making prep quick and easy.
• Cook the Flour: Stir the flour into the sausage and vegetables for a few minutes to eliminate the raw flour taste and help thicken the soup.
• Scrape the Bottom of the Pot: When adding the chicken broth, scrape up any browned bits stuck to the bottom for extra savoury flavour.
• Keep the Heat Gentle: Avoid boiling the soup too aggressively after adding the half and half to prevent the dairy from separating.
• Shred Your Own Cheese: Freshly shredded pepper jack melts more smoothly than pre-shredded cheese.
• Add the Cheese Last: Remove the pot from the heat before stirring in the pepper jack and Cotija to keep the soup creamy.
• Adjust the Spice Level: Chorizo and pepper jack can vary in heat, so taste the soup before adding any extra spice.
• Don't Skip the Lime Juice: The acidity helps balance the richness of the sausage, cream, and cheese.

Substitutions and Variations

• Swap the Chorizo: Use mild Italian sausage, spicy Italian sausage, or ground pork seasoned with smoked paprika and chili powder.
• Use Ground Beef: Substitute the chorizo with ground beef for a milder, hearty corn soup.
• Try Fresh Corn: Replace the frozen corn with fresh corn kernels cut straight from the cob when corn is in season.
• Use Canned Corn: Drained canned corn works well if you don't have frozen corn on hand.
• Make It Spicier: Add diced jalapeños, cayenne pepper, or a pinch of crushed red pepper flakes for extra heat.
• Keep It Mild: Use mild sausage and Monterey Jack cheese instead of pepper jack to reduce the spice level.
• Swap the Pepper Jack: Try shredded Monterey Jack, cheddar, or a Mexican cheese blend for a different cheesy flavour.
• Replace the Cotija: Crumbled feta cheese is a great substitute if you can't find Cotija.
• Use Heavy Cream: Replace some or all of the half and half with heavy cream for an even richer, creamier soup.
• Lighten It Up: Substitute some of the half and half with whole milk for a lighter broth, although the soup won't be quite as rich.
• Make It Vegetarian: Omit the chorizo, use vegetable broth, and add black beans for extra protein and texture.
• Add Black Beans: Stir in a can of drained and rinsed black beans for a heartier, Mexican-inspired soup.
• Add Bell Peppers: Sauté diced red or green bell peppers with the onions for extra colour, sweetness, and texture.
• Make It Extra Smoky: Add a little chipotle pepper in adobo sauce for a smoky, spicy kick.
• Swap the Cilantro: Use chopped fresh parsley if you're not a fan of cilantro.
• Add Potatoes: Stir in small diced potatoes and simmer until tender for a thicker, more filling corn chowder.

Frequently Asked Questions

Can I make this soup ahead of time?

• Absolutely! This soup can be prepared a day in advance and stored in the refrigerator. Reheat it gently on the stovetop over medium-low heat, stirring occasionally to prevent the creamy broth from separating.

How do I store leftover Chorizo Sausage Street Corn Soup?

• Allow the soup to cool slightly before transferring it to an airtight container. Store it in the refrigerator for up to 3–4 days and reheat individual portions as needed.

Can I freeze this soup?

• Freezing isn't recommended because the half and half and melted cheese can separate and become grainy when thawed. For the best creamy texture, enjoy this soup fresh or refrigerate leftovers.

Can I use leftover grilled corn?

• Definitely! Leftover grilled corn adds a delicious charred, smoky flavour that works beautifully with the chorizo and creamy broth. Simply cut the kernels off the cob and use them in place of the frozen corn.

Chorizo Sausage Street Corn Soup

Yield: Serves 6-8

Prep Time: 15 minutes

Cook Time: 25 minutes

Total Time: 40 minutes

Chorizo Sausage Street Corn Soup is a rich and creamy soup loaded with spicy chorizo sausage, sweet corn, pepper jack cheese, and Cotija.

This hearty, cheesy, Mexican-inspired corn chowder is packed with smoky flavour and ready in just 40 minutes!

No Ratings

Print

Ingredients

• 1 tablespoon olive oil
• 1 lb uncooked chorizo sausage meat, casings removed
• 1 small red onion, diced
• 1 tablespoon chopped garlic
• 5 cups frozen corn
• ⅓ cup flour
• 4 cups chicken broth
• 4 cups half and half
• ¼ cup fresh cilantro, chopped
• ½ teaspoon salt
• ½ teaspoon pepper
• 2 teaspoons smoked paprika
• 2 tablespoons lime juice
• 1 cup shredded pepper jack cheese
• 1 cup crumbled Cotija cheese

Optional toppings

Toggle ingredient group

• chopped cilantro
• crumbled Cotija
• smoked paprika
• sauteed corn kernels

Instructions

1. Heat the olive oil in a large pot or Dutch oven over medium-high heat.
2. Add the sausage meat to the pot. Crumble and cook until no pink remains.
3. Add the diced red onions. Stir well and cook until translucent.
4. Add the chopped garlic. Stir well and cook for 2 minutes.
5. Add the frozen corn. Stir well and cook until the corn is thawed.
6. Add the flour. Stir well and cook for 3 minutes.
7. Add the chicken broth. Stir well and scrape any stuck bits from the bottom of the pot.
8. Add the half and half, chopped cilantro, salt, pepper and smoked paprika. Stir well and bring to a soft boil.
9. Reduce the heat to medium-low and leave the soup to simmer for 15 minutes, stirring occasionally to make sure nothing sticks to the bottom of the pot.
10. After 15 minutes remove the pot from the heat and add the lime juice, shredded pepper jack and crumbled Cotija to the pot. Stir well.
11. Garnish with optional toppings if desired and serve.
12. Enoy!

Nutrition Information:

Yield: 8 Serving Size: 1
Amount Per Serving: Calories: 719Total Fat: 52gSaturated Fat: 26gUnsaturated Fat: 26gCholesterol: 137mgSodium: 1760mgCarbohydrates: 33gFiber: 3gSugar: 10gProtein: 33g

This post contains affiliate links. Read our disclosure here.

As an Amazon Associate I earn from qualifying purchases.

~ Follow on Instagram ~ ~ Follow on Pinterest ~ ~ Follow on TikTok ~

Share