Corn, Chorizo and Poblano Chowder
Recipe - Lyndale Liquor
Corn, Chorizo and Poblano Chowder
Prep Time15 Minutes
Servings6
Cook Time30 Minutes
Ingredients
3 tbsp butter
8 oz fresh Mexican chorizo bulk sausage
1 large onion, minced
2 medium poblano chiles, seeded and chopped
1 jalapeño, seeded and minced, optional
1/4 cup all-purpose flour
3 cups fresh or frozen corn kernels
4 cups low-sodium chicken broth
2 medium Yukon gold potatoes, peeled and chopped
3/4 tsp salt
1/4 tsp freshly ground black pepper
2 medium tomatoes, seeded and chopped
1 1/2 cups half and half
1/2 cup heavy whipping cream
Crispy tortilla strips, shredded cheddar, chopped avocado, sliced jalapeño, cilantro, lime wedges, for garnish if desired
Directions
- Heat the butter in a Dutch oven over medium heat. Add the chorizo and cook, breaking up with the back of a wooden spoon, until it begins to brown, about 3 minutes. Add the onion, poblanos and jalapeño, if using, and continue cook until the vegetables have softened, about 6 minutes more. Sprinkle in the flour and cook, stirring for 2 minutes.
- Purée 1 cup of corn with 1 cup stock in a blender. Pour the mixture into the Dutch oven and add the remaining stock along with the potatoes, salt and pepper. Reduce the heat to medium-low and cook 10 to 15 minutes, or until the potatoes are just tender.
- Stir in the corn kernels, tomatoes, half and half and cream and cook for another 5 minutes, until hot. Ladle the chowder into bowls, garnish as desired. Serve with lime wedges on the side.
Tip: Mexican chorizo, the one we are using in this recipe, is uncooked. Spanish chorizo is cured and will not work in this recipe.
15 minutes
Prep Time
30 minutes
Cook Time
6
Servings
Shop Ingredients
Makes 6 servings
Directions
- Heat the butter in a Dutch oven over medium heat. Add the chorizo and cook, breaking up with the back of a wooden spoon, until it begins to brown, about 3 minutes. Add the onion, poblanos and jalapeño, if using, and continue cook until the vegetables have softened, about 6 minutes more. Sprinkle in the flour and cook, stirring for 2 minutes.
- Purée 1 cup of corn with 1 cup stock in a blender. Pour the mixture into the Dutch oven and add the remaining stock along with the potatoes, salt and pepper. Reduce the heat to medium-low and cook 10 to 15 minutes, or until the potatoes are just tender.
- Stir in the corn kernels, tomatoes, half and half and cream and cook for another 5 minutes, until hot. Ladle the chowder into bowls, garnish as desired. Serve with lime wedges on the side.
Tip: Mexican chorizo, the one we are using in this recipe, is uncooked. Spanish chorizo is cured and will not work in this recipe.