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Corn Chowder With Chorizo and Chiles(Cook's Country)

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“Be sure to save the cobs for the chowder.”
READY IN:
1hr
SERVES:
6-8
YIELD:
1 Pot
UNITS:
US

Ingredients Nutrition

Directions

  1. 1. PREP CORN Following associated image at left, cut kernels from ears of corn; reserve kernels and cobs separately. Puree canned corn and 2 cups broth in blender until smooth.
  2. 2. SAUTÉ VEGETABLES Cook chorizo in Dutch oven over medium heat until crisp, about 8 minutes. Using slotted spoon, transfer chorizo to paper towel-lined plate and reserve. Cook onion, chiles, cumin, corn kernels, ½ teaspoon salt, and ¼ teaspoon pepper in same pan until vegetables are softened and golden brown, 6 to 8 minutes.
  3. 3. FINISH SOUP Add potatoes, corn puree, remaining broth, and reserved corn cobs to Dutch oven and bring to boil. Reduce heat to medium-low and simmer until potatoes are tender, about 15 minutes. Discard cobs and stir in cream, cilantro, and reserved chorizo. Season with salt and pepper. Serve. (Soup can be refrigerated in airtight container for 3 days.).

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