Rating: 5 stars
9 Ratings
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  • 5 star values: 9

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.

Stephanie Spencer
This Story Originally Appeared On sunset.com

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Credit: Annabelle Breakey

Recipe Summary

total:
40 mins
Yield:
Serves 4 (1 1/2 qts.)
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • 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.

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  • 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.

Nutrition Facts

764 calories; calories from fat 68%; protein 32g; fat 58g; saturated fat 27g; carbohydrates 34g; fiber 5.9g; sodium 1801mg; cholesterol 158mg.
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