Harvest Corn and Chorizo Chowder
Who can say “no” to a hot bowl of hearty soup during these cold November nights? I know that I sure can’t! This hearty and creamy corn chowder is sure to please the entire family. There are so many options for toppings, and stir-ins. Even though this recipe doesn’t call for it, I would suggest even adding cheddar cheese to the soup!
Chowder is typically a cream based soup that is thickened with a roux or breadcrumbs. This soup doesn’t have any wheat products in it, but you can choose to thicken it with a roux or even cornstarch slurry.
Harvest Corn Chowder with Chorizo
3 cups fresh corn kernels or frozen kernels (thawed and patted dry)
2 cups chicken broth
3.5 ounces smoked Spanish chorizo, cut into 1/4-inch cubes
1 medium sized onion, chopped (about 3/4 cup)
2 cups unpeeled red-skinned potatoes, cut into 1/4-inch cubes
1 tablespoon olive oil
1.5 cup half and half
fried corn tortilla strips for garnish
1. In a food processor or blender, blend 1 1/2 cups of the corn and 3/4 cup broth to a coarse puree.
2. In medium sauté pan, fully cook chorizo; transfer to paper towel lined plate.
3. In same pan, sauté onion and remaining 1 1/2 cups corn to skillet.
4. Sauté over medium-high heat until onion begins to soften. Add potatoes and sauté until partially tender
5.Transfer to a medium-sized pot and add corn puree and remaining broth, bring to low boil and reduce to medium heat.
6. Simmer uncovered about 10 minutes or until potatoes are tender.
7. Whisk in the half and half and chorizo.
8. Allow to simmer for 5-10 minutes. (If you desire a thicker soup, add a corn-starch slurry or flour)
9. Garnish with a dollop of sour cream or corn tortilla strips.