Spicy Chorizo Corn Chowder |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 1 |
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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. 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 |
Directions:
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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