This Santa Fee Corn Chowder is SOOOOO good. I have made it both with sour cream and heavy cream. It’s the last thing to add, or omit.  Beautiful either way!

Santa Fe Corn Chowder

5 from 1 vote
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Course: Soup
Cuisine: Southwestern
Prep Time: 15 minutes
Cook Time: 30 minutes
Total Time: 45 minutes
Degree of Difficulty : Easy
Servings: 8 people
Tip : Chorizo has a fair amount of paprika in it, which is what gives this soup that red-golden color. If you are using mild (or hot) Italian sausage, add 1/2 tbsp of mild Hungarian paprika after you have browned the meat and added the onions. This will yield the same results.


  • 1/2 lb chorizo or Italian bulk sausage
  • 1 tbsp olive oil
  • 1 cup chopped onions
  • 1/2 cup chopped celery
  • 1/2 cup chopped green bell pepper
  • 1/2 cup chopped red bell pepper
  • 2 cans (11 oz) corn
  • 1 bay leaf
  • 2 tsp thyme
  • 5 cups chicken stock
  • 3/4 cup heavy cream or sour cream (optional)


Gather all ingredients before starting the recipe.

  • Heat 1 tbsp olive oil in a medium sized sauce pan over medium heat
  • If not using bulk chorizo or Italian sausage, remove casings or add 1/2 lb chorizo or Italian bulk sausage to hot oil in sauce pan.
  • Allow to brown on one side (do not stir for a few minutes) then break up and allow to brown again about 3-4 minutes per side
  • Add 1 cup chopped onions and cook until the onions are soft, about 5 minutes
  • Add 1/2 cup chopped celery, 1/2 cup chopped green bell pepper and 1/2 cup chopped red bell pepper to meat mixture and stir to combine, cook for another 5- 10 minutes
  • Add 2 tsp thyme, 1 bay leaf and 2 cans (11 oz) corn and 5 cups chicken stock to cover by a couple of inches.
  • Bring to a boil then turn heat down and simmer for 30 minutes
  • Remove from heat and ladle into bowls; add either a generous table spoonful of sour cream or heavy cream.

Author Notes

Omit the chorizo sausage and substitute vegetable for chicken stock and you will get the same results!

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