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Corn and Chorizo Soup with Maple Recipe
Corn and Chorizo Soup with Maple
José Pierre Durand, Poivre Noir, Québec
José Pierre Durand, Poivre Noir, Québec
Total time: 30 to 60 minutes

Prep. time: 20 minutes
Cooking time: 35 minutes

Difficulty: Easy
Chef's Note

You can garnish the soup with a few basil leaves or chive spears.

José Pierre Durand has created this recipe for Jardins Dugré, – a friendly market in Trois-Rivières where he likes to stop for fresh products.


For 6 servings

- 2 Tbsp olive oïl
- 2 white onions, minced
- 600 g fresh kernel corn (3 ears)
- 1 Tbsp Ginger, grated
- 2 garlic cloves, chopped
- 150 ml / 2/3 cup white wine
- 600 ml chicken broth
- 00 ml cream 35%
- Salt / pepper to taste

- 1 chorizo sausage, cut into small cubes
- 60 ml / 1/4 cup maple syrup


  1. In a large pot, sweat the onion, corn, ginger and garlic in the olive oil until lightly colored; deglaze with the white wine.
  2. Add the broth and simmer for 35 minutes.
  3. Purée in a blender, then pass through a fine strainer. Once the soup is very smooth, blend in the cream and season to taste.


  1. In a non-stick skillet, brown the cubed chorizo over medium heat.
  2. Deglaze with the maple syrup and reduce by half.


  1. Ladle the soup into bowls and place a few cubes of the maple-flavored chorizo in the center. 
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