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.
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
How to Make It
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.
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.
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.
Ladle soup into bowls, sprinkle with onion and basil, and serve with lime for squeezing on top.