Oi gente!
This sweet corn chowder, known in Portuguese as sopa de milho, is rich, comforting, and surprisingly easy to make. It’s thick and chunky, studded with white sweet potatoes and smoked sausage. The best part: use fresh corn in summer and frozen corn in winter—either way it’s a delicious, year-round corn soup.
About this sopa de milho – Brazilian Corn Chowder recipe
Although corn is often associated with American summers, sopa de milho is a beloved Brazilian dish served especially during Festas Juninas—the traditional June festivals that celebrate rural life, food, music and dancing. These celebrations stretch through June and often into July or August, and they’re known for hearty, warming foods like this smoky corn chowder.
Festas Juninas began as pagan rites that were later embraced by the Catholic Church as Festas de São João to honor Saint John the Baptist. Whether you celebrate for religious reasons or simply for the communal fun, these festivals bring neighbors together around bonfires, country-style outfits and lots of dance and food. I miss them dearly, but at least I can recreate the flavors at home.
This chunky, smoky corn chowder is a Festa Junina favorite, but it’s delicious any time of year. Bom apetite!
Brazilian corn chowder ingredients
REMEMBER!
Changing a recipe can lead to failure. Substitutions or big tweaks may change the outcome, so for best results follow the recipe closely.
- Butter – adds richness; reduce if you want fewer calories or swap a tablespoon for another fat.
- Smoked sausage – pork sausage works well, but use any smoked sausage you prefer.
- Onion
- Garlic
- Corn – fresh or frozen both work. Fresh corn has the brightest flavor, but frozen keeps this soup easy year-round.
- White sweet potatoes – contribute natural sweetness and creamy texture. Substitute regular potatoes for a more savory profile.
- Chicken stock – the recipe uses 5 cups. If you prefer, use 4 cups of stock plus 1 cup water to avoid opening multiple cartons; using all water will reduce flavor.
- Green onions – sliced for garnish (optional).
For exact ingredient quantities and full instructions, see the recipe card below.
You’ll also need:
- 6–8 qt stock pot
- Immersion blender (or a regular blender to puree in batches)
How to make corn chowder Brazilian style
Step 1 – In a large soup pot, brown the smoked sausage with about 2 tablespoons of butter over medium-high heat until lightly golden.
Step 2 – Remove the sausage and drain briefly on paper towels; set aside.
Step 3 – Add the remaining butter to the pot and sauté the diced onion until translucent, about 3 minutes. Add the garlic and cook until fragrant, another minute or two.
Step 4 – Add the corn and the cubed white sweet potatoes to the pot and stir to combine.
Step 5 – Season with salt and pepper to taste.
Step 6 – Pour in the chicken stock, bring the mixture to a boil, then reduce heat and simmer until the potatoes are tender.
Step 7 – Scoop out about half of the corn-and-potato mixture with a slotted spoon and set aside. Use an immersion blender to puree the remaining soup in the pot until smooth and creamy. (If you don’t have an immersion blender, transfer hot soup in batches to a countertop blender and puree carefully.)
Step 8 – Return the reserved corn and potatoes plus the cooked sausage to the pot. Stir, adjust seasoning, and heat through. Serve topped with sliced green onions and an extra pat of butter if you like.
Optional tip: char or grill a few corn kernels for a smoky garnish. You can grill whole ears or carefully hold individual ears over a gas flame until slightly charred.
Serve the chowder hot with green onions on top. This soup is filling and perfect for chilly nights or anytime you want something cozy.
Other Brazilian soups you’ll love
- Sopa de Palmito – Hearts of Palm Soup
- Caldo Verde – Portuguese Green Soup
- Canja de Galinha – Brazilian Chicken and Rice Soup
If you love this sweet corn chowder, you may like these hearty stews
- Brazilian Black Beans
- Green Lentil Pork Stew
For more Brazilian food inspiration, follow the recipe author on social media.
Brazilian Corn Chowder
Ingredients
- 1/2 stick butter (about 4 Tbsp), plus more for finishing
- 1 lb smoked sausage, cut into cubes
- 1 small yellow onion, diced
- 2 garlic cloves, finely chopped
- 6 cups corn (fresh or frozen)
- 3 cups white sweet potatoes, peeled and cubed
- Salt and pepper to taste
- 5 cups chicken stock
- Sliced green onions for garnish (optional)
Equipment
- Immersion blender (or countertop blender)
- Large stock pot
Instructions
- In a large pot, lightly brown the sausage with 2 Tbsp butter over medium-high heat, about 3 minutes. Remove and set aside.
- Add the remaining butter to the pot. Sauté the onion until translucent, about 3 minutes. Add garlic and cook another 1–2 minutes.
- Add the corn and cubed sweet potatoes and stir. Season with salt and pepper.
- Pour in the chicken stock, bring to a simmer, and cook until potatoes are tender.
- Scoop out about half the corn and potato mixture with a slotted spoon and set aside. Puree the remaining soup in the pot with an immersion blender until smooth.
- Return the reserved corn, potato and cooked sausage to the pot. Stir and heat through. Adjust seasoning and serve with sliced green onions.
Notes
You can brown the sausage until crispy for extra texture, but doing so in the same pot may darken the soup slightly when deglazed. If you prefer a brighter yellow soup, brown the sausage in a separate pan.
Nutrition (per serving)
Calories: 442 kcal | Carbohydrates: 49 g | Protein: 16 g | Fat: 23 g | Fiber: 6 g