One-Pot Sourdough Argentinian Choclo Corn and Chorizo Stew
A hearty, one-pot braise that marries tangy sourdough bread with tender fresh corn kernels, spiced chorizo, and roasted red peppers in a silky broth. Inspired by Argentina's locro stew tradition, this rustic dish layers bread cubes directly into the pot where they soften and thicken the sauce while adding depth. Finished with fresh cilantro and served as a complete meal, it's comfort food with character.
- Prep
- 20 min
- Cook
- 45 min
- Total
- 1 hr 5 min
- Makes
- 4 servings (about 2 cups per bowl)
Steps
Before you start
- Cut sourdough into bite-sized cubes ahead of time—they'll hold together better if slightly stale (1–2 days old); avoid soft, fresh bread or it will disintegrate
- Have all ingredients prepped and within arm's reach before you start cooking
- Use fresh corn if possible; frozen works but thaw it first and drain well
- If your chorizo is in a casing, remove it and crumble as you cook
Brown the chorizo
- Heat the olive oil in a 5.5- to 6-quart Dutch oven or heavy pot over medium-high heat.
- Once shimmering, add the crumbled chorizo and cook, stirring occasionally, for 5–6 minutes until it renders fat and begins to brown.
- You want the chorizo pieces to lose their raw look and develop some color.
- Do not drain; the flavorful fat is essential.
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Ready when: Chorizo is no longer pink and fat has released into the pot
Tip: Do not drain the chorizo fat—it's the flavor base for the entire stew
Build the base
- Add the diced onion to the chorizo and fat.
- Stir well and cook for 3 minutes, stirring occasionally, until the onion begins to soften and turn translucent at the edges.
- Add the minced garlic and cook for another minute, stirring constantly, until fragrant.
- Do not let the garlic scorch.
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Ready when: Onion is soft and edges are translucent; garlic is fragrant
Tip: Keep the heat consistent so garlic doesn't blacken while the onion cooks
Toast the spices
- Sprinkle the ground cumin and smoked paprika over the chorizo mixture.
- Stir constantly for about 1 minute so the spices bloom in the hot fat.
- You'll smell them come alive—that's the cue they're releasing their volatile oils.
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Ready when: Spices are fragrant and no longer raw-smelling
Tip: Blooming spices in fat deepens their flavor—don't skip this step
Add the bell pepper
- Add the diced red bell pepper and stir to combine with the chorizo and spices.
- Cook, stirring occasionally, for 3 minutes until the pepper begins to soften slightly and the flavors meld together.
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Ready when: Pepper edges soften; mixture is fragrant and cohesive
Deglaze and build the broth
- Pour in the chicken broth and the canned diced tomatoes with their juice, scraping the bottom of the pot with your wooden spoon to release any browned bits stuck to the bottom.
- Stir well to combine.
- Taste and season with salt and freshly ground black pepper.
- The broth should taste slightly underseasoned at this point; it will concentrate as it simmers and the bread will absorb liquid.
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Ready when: Broth is combined and any stuck bits are loosened; liquid is smooth
Tip: Deglaze thoroughly to capture all the caramelized flavor; taste now so you know where your seasoning sits before the bread goes in
Add corn and bring to a simmer
- Stir in the fresh or thawed corn kernels.
- Increase heat to high and bring the liquid to a boil, then reduce heat to medium and maintain a gentle simmer (small bubbles breaking the surface steadily).
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Ready when: Liquid boils, then settles into a gentle, steady simmer
Fold in the sourdough bread
- Working gently, add the sourdough bread cubes to the simmering stew, stirring to distribute them throughout the broth.
- They will initially float; that's normal.
- Let them absorb the liquid and partially soften over the next 15 minutes.
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Ready when: Bread cubes are distributed and beginning to soften
Tip: Stir gently so the bread doesn't break apart—you want rustic, tender chunks, not a thick paste
Braise until the bread and corn are tender
- Simmer the stew, uncovered, for 15–20 minutes, stirring gently every few minutes.
- The bread will continue to soften and release its starches into the broth, creating a silky sauce.
- The corn should be tender and sweet, and the overall texture should be somewhere between a thick soup and a braise—not soupy, not mushy.
- Watch carefully toward the end so the bread doesn't completely disintegrate.
- If the broth is too thick, add a splash of warm water or broth.
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Ready when: Bread is tender but still holds its shape; corn is soft and sweet; broth is creamy and coats the back of a spoon
Tip: Stir gently and often near the end so the bread thickens the sauce evenly without burning on the bottom—scrape the corners
Finish and adjust seasoning
- Remove from heat.
- Taste the stew and adjust salt and pepper as needed.
- The flavors should be bold and balanced—you should taste the chorizo spice, the sweetness of corn, the acidity of tomato, and the savory depth of the broth and bread.
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Ready when: Seasoning is balanced and satisfying
Tip: Taste directly from a spoon before serving so you can adjust at the last moment
Serve and garnish
- Ladle the stew into serving bowls, making sure each portion has bread, corn, chorizo, and plenty of broth.
- Top with chopped fresh cilantro if desired.
- Serve hot and eat immediately while the bread is still tender and the broth is steaming.
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Ready when: Bowls are full and garnished, ready to eat
Tip: Serve in warm bowls so the stew doesn't cool down too quickly as you eat
Good to know
Tips
- Day-old or older sourdough is essential—fresh, soft bread will disintegrate into mush. If your bread is too fresh, cut it into cubes and let them sit uncovered on a counter or in a low oven for 1–2 hours to dry them out slightly.
- The stew's texture is a balance: the bread should be tender and partially integrated but not completely dissolved. If you prefer a brothier stew, add the bread later (in the last 10 minutes) or use slightly thicker, denser bread. If you want it creamier, simmer a bit longer and add a little less broth initially.
- Chorizo varies widely in fat and spice level depending on where you buy it. Taste your broth after deglazing (step 5) to gauge if you need more or less paprika and cumin. Some chorizo is already quite spicy and smoky; others are mild.
- This is a one-pot meal, but if you like extra bread on the side or as a vehicle for the broth, serve crusty bread slices alongside for guests to soak up the sauce.
Make ahead
Sear the chorizo, build the base, toast the spices, and add the peppers and broth up to 4 hours ahead. Keep covered and chilled. When ready to serve, bring to a simmer over medium heat, add the corn, then proceed with folding in the bread and braising. This way, the bread stays fresh and won't overcook.
Storage & reheating
Refrigerate in an airtight container for up to 3 days. The stew will thicken as the bread continues to absorb liquid—thin with broth or water when reheating. Reheat gently over medium heat on the stovetop, stirring occasionally, until warmed through (do not boil, or the bread may disintegrate further). Not recommended for freezing due to the bread texture, though the broth component can be frozen separately and bread added fresh when reheating.
Substitutions
- fresh corn kernels (about 3 ears), or thawed frozen corn → Frozen corn kernels, thawed and drained well. Works nearly as well; just ensure they're fully thawed and excess water is removed so the broth doesn't become too thin
- fresh chorizo (about 3–4 links), removed from casing if needed → Spanish chorizo (smoked), crumbled, or Italian sausage (sweet or hot). Spanish chorizo will give a smokier, slightly spicier result; Italian sausage will be milder and less spiced—adjust paprika and cumin upward if using sausage
- sourdough bread, day-old or older → Day-old crusty white bread, country-style loaf, or even day-old ciabatta. The key is that the bread be 1–2 days old so it's sturdy enough not to disintegrate, yet absorbent enough to soften and thicken the broth
- fresh cilantro, leaves and tender stems → Fresh parsley (flat-leaf), or omit entirely. Cilantro adds a bright, slightly sharp note; parsley is milder and earthier. The stew is delicious either way
