This was a big hit. It tasted so good. It will become a regular staple recipe. Thank you Yvette for sharing this. Hair designers can't steer you wrong.
Spicy Chorizo Corn Chowder
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.
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- Calories: 764
- Calories from fat: 68%
- Protein: 32g
- Fat: 58g
- Saturated fat: 27g
- Carbohydrate: 34g
- Fiber: 5.9g
- Sodium: 1801mg
- Cholesterol: 158mg
- 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
- 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.
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