Spicy Chorizo Corn Chowder

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:
Recipe from Sunset

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Recipe Time

Total: 40 Minutes

Nutritional Information

Amount per serving
  • Calories: 764
  • Calories from fat: 68%
  • Protein: 32g
  • Fat: 58g
  • Saturated fat: 27g
  • Carbohydrate: 34g
  • Fiber: 5.9g
  • Sodium: 1801mg
  • Cholesterol: 158mg

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