15 Min.
20 Min.

Creamy Corn and Chorizo Chili


  • 1 package (10oz) Cacique® Soy Chorizo

  • 3 tbsp. butter

  • ½ large onion, diced

  • 1 carrot, diced

  • 1 stalk of celery, diced

  • ¼ cup flour

  • 2 ½ cups chicken stock

  • 2 medium Yukon gold potatoes, diced

  • 2 ½ cups frozen corn

  • ½ cup milk

  • ½ cup Cacique® Crema Mexicana

  • 1 tsp. salt

  • ½ tsp fresh ground black pepper

Preparation Method
Sautee the chorizo, onions, carrots and celery in the butter over medium heat.  When the onions are translucent, add the flour and stir constantly until a paste forms.  Slowly add the chicken stock and stir constantly.  When the stock is completely incorporated, add the potatoes, corn, salt and pepper.  Let this come to a boil, then lower the heat to simmer for about 5 more minutes or until the potatoes are tender.  Turn off the heat, then incorporate the milk and the crema with the soup.  You may garnish this delicious chili with cilantro sprigs and a dollop of Crema Agria.  Serve immediately.
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