Spicy Chorizo Corn Chowder

Spicy Chorizo Corn Chowder Recipe
Photo: Annabelle Breakey
Some of corn's best partners--medium-hot chiles, chorizo, and basil--join up in this simple dish. It's substantial enough to call a chowder, but light enough for summer.

Yield:

Serves 4 (1 1/2 qts.)
Total time: 40 Minutes

Recipe from

Sunset

Recipe Time

Total: 40 Minutes

Nutritional Information

Calories 764
Caloriesfromfat 68 %
Protein 32 g
Fat 58 g
Satfat 27 g
Carbohydrate 34 g
Fiber 5.9 g
Sodium 1801 mg
Cholesterol 158 mg

Ingredients

2 poblano chiles
12 ounces chorizo, casing removed
4 cups fresh corn kernels (from about 3 ears)
2 cups reduced-sodium chicken broth
1 cup heavy whipping cream
1/4 cup slivered red onion
1/2 cup finely sliced basil leaves
Lime wedges

Preparation

1. Preheat broiler. Oil a rimmed baking sheet. Set chiles on sheet and broil, turning as needed, until blackened all over, about 18 minutes total. Let cool, then peel, remove stem and seeds, and chop; set aside.

2. Cook chorizo in a large saucepan over medium heat, breaking sausage into smaller pieces with a wooden spoon, until meat and fat have separated. Strain through a fine strainer and discard fat. Wipe pan clean with a paper towel.

3. Return chorizo to pan and stir in corn and broth. Bring to a boil and cook, stirring occasionally, until corn is just tender, about 5 minutes. Reduce heat to a simmer, add cream and poblanos, and cook 2 minutes more to blend flavors.

4. Ladle soup into bowls, sprinkle with onion and basil, and serve with lime for squeezing on top.

Stephanie Spencer,

Sunset

July 2013
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