Brazilian Corn Chowder
This sweet corn chowder recipe, also known as sopa de milho in Portuguese will blow your mind. It's thick, chunky, full of white sweet potatoes, smoked sausage, and the best part is, you can make it with fresh corn in the summer, and frozen corn during the winter time. It's a great corn soup recipe all year long!
- Prep time
- 15 min
- Cook time
- 25 min
- Yield
- 6 servings
- Difficulty
- MEDIUM
Ingredients
Quantities are shown as originally provided.
- 1/2 stick of butter (about 4Tbsp) (plus more for finishing)
- 1 lb smoked sausage (cut into cubes)
- 1 small yellow onion (diced)
- 2 garlic cloves (finely chopped)
- 6 cups corn
- 3 cups of white sweet potatoes cut into cubes
- Salt and pepper to taste
- 5 cups of chicken stock
- sliced green onions for garnish (optional)
Instructions
- 1
In a large soup or stockpot lightly brown the sausage with 2 tbsp of butter, over medium to high heat - about 3 minutes*
- 2
Remove the sausage and set aside
- 3
Add the other 2tbsp of butter, and melt. Then, add the onions and cook until they are transparent, about 3 mins
- 4
Add the garlic and cook until fragrant, about a minute or 2
- 5
Add the corn and the potato, and stir
- 6
Season with salt and pepper, stir
- 7
Cover with the stock and bring to a simmer, then, let it simmering until potatoes are soft
- 8
When the potatoes are cooked, scoop out about half of the corn/potato with a slotted spoon, and set aside
- 9
Using an immersion blender, blend what’s left in the pan
- 10
Add the sausage and the corn back to the pot (you can save some to use as garnish)
- 11
Give it a stir and done