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.
I subbed pasillas for the poblanos, and probably any sort of sausage would do if one doesn't have chorizo- I subbed Italian sausage. No fresh basil on hand so I put about a tablespoon of frozen pesto in, still came out great. I really liked the sweet corn balancing out the chile's heat. I recommend using a vintage Corningware vessel to put it all together after browning the meat~ my 8qt Saucemaker worked perfectly.
I've made this two times now with two different chorizos. I and my husband both love it! It's not hard to make either, which is a big plus.
Read MoreThis 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.
Read MoreFabulous ! Needed to almost double the recipe and it vanished within minutes. Big hit with the entire family including 3 in their early teens. Followed the recipe as written which is very easy. Have request for an encore. DG
Read MoreServed this at a dinner party. Everyone loved it. Tasted even better the next day.
Read MoreMade some changes so I cannot accurately review as written. I used Soyrizo rather than chorizo and fat free half and half rather than whipping cream. Came together in 15 minutes of mostly hands off time. http://www.dishoverdinner.com/2013/07/vegitarian-spicy-chorizo-corn-chowder.html
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