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Chorizo Chowder

By Ainsley Harriott

Chorizo Chowder

A warming, wintry soup, this makes a really satisfying supper or weekend lunch. Make sure you buy whole chorizo sausages and slice them yourself, as the packets of ready sliced chorizo that you can buy are too thin for this soup.


  • Knob of butter
  • 1 small onion, finely chopped
  • 4 garlic cloves, chopped
  • 500g floury potatoes cubed
  • 1 leek, thinly slices
  • 1 tsp cayenne
  • 1 litre of vegetable stock
  • 250g chorizo sausage cut into 1cm slices
  • Salt
  • Pepper
  • Crusty bread to serve


  • Heat the butter in a large pan and cook the onion, garlic and potatoes until lightly golden. Add the leek and cayenne and cook for a further one minute.
  • Add the stock, bring to the boil and simmer for 20 minutes until potatoes are very soft and beginning to break up into the soup. 
  • Using a potato masher, roughly mash the potatoes into the soup. Stir in the chorizo and simmer gently for 5 minutes until the orange-coloured oil from the chorizo rises to the surface of the soup.
  • Check the seasoning and ladle into bowls. Serve with lots of crusty bread.

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