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Brazilian Corn Chowder

Brazilian corn chowder is a quick, easy and hearty chunky soup made with corn, potatoes, yogurt, and other simple gluten-free ingredients, which can be served with hot Italian sausage if desired.
Course:Main Course
Keywords:Brazilian, chowder, corn, gluten-free, soup
Prep Time 15 minutes
Cook Time 12 minutes
Total Time 27 minutes
Servings 4
Calories430 kcal


  • 2 tablespoons vegetable oil
  • 1/2 large white onion chopped
  • 3 cloves of garlic minced
  • 6 cups chicken or vegetable broth (low sodium)
  • 1 large potato peeled and cut into chunks
  • 1 can sweet whole kernel corn drained (or 3 1/4 cups of fresh corn), 29 oz
  • 1 1/2 teaspoons salt less or more depending how salty the broth is
  • 1 1/2 teaspoons ground black pepper
  • 1/2 cup plain yogurt or heavy cream (low-fat)
  • 2 hot Italian sausage links cooked and cut into chunks (optional)
  • 4 tablespoons chopped fresh chives


  • In a medium pot, heat the oil over medium heat and sweat the onion for about 4 minutes, stirring occasionally. Add the garlic and cook for about 1 minute, stirring occasionally.
  • Stir in the broth and increase the heat to medium-high. Add the potato chunks, 2 1/4 cups of the corn kernels, salt and pepper; stir.
  • Let cook for about 12 minutes or until potato is fork tender. Blend soup with the yogurt or heavy cream in a blender until creamy. Adjust the seasonings if necessary.
  • Add the remaining 1 cup of corn kernels and serve while soup is warm. It can be garnished on top with chunks of cooked sausage and chopped fresh chives.

Recipe Notes

  • Any leftovers must be refrigerated for up to 2 days. Heat well before eating! 
  • To make this recipe vegetarian, skip the sausage!
  • Love corn? Try our creamy corn gratin.


Calories: 430kcal | Carbohydrates: 32g | Protein: 17g | Fat: 27g | Saturated Fat: 12g | Cholesterol: 44mg | Sodium: 2693mg | Potassium: 735mg | Fiber: 4g | Sugar: 6g | Vitamin A: 415IU | Vitamin C: 16.3mg | Calcium: 89mg | Iron: 3.4mg
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