Thursday, November 7, 2013

Spicy Chorizo Corn Chowder

Spicy Chorizo Corn Chowder recipe by Barefeet In The Kitchen
Poblano chiles and chorizo combine with plenty of sweet corn to make this a new favorite from the first bite. Surprisingly hearty without being heavy, my whole family gave this meal two thumbs up. I loved the combination of flavors in this chowder. There is spice from the peppers without any real heat. Even my three year old had no trouble with the heat in this dish.

Don't skip the squeeze of lime over the top of each bowl, it really makes a difference. I wish I'd doubled the recipe, because I'll be making this again very soon!

Spicy Chorizo Corn Chowder
recipe adapted from Sunset Magazine
Yield: 4-6 Servings
(printable recipe)

2 large poblano chiles
3/4 lb chorizo pork sausage
3 cans corn, do not drain (or 4 1/2 cups fresh or frozen corn)
2 cups chicken broth
1 cup heavy cream
kosher salt, to taste (this will depend on how salty your sausage and your broth are)
freshly ground black pepper, to taste
1/2 small red onion, sliced as thinly as possible
12 large basil leaves, finely sliced
1 lime, cut into wedges

Preheat the oven to broil. Move the top oven rack to about 6 inches from the broiler. Place the chiles on a foil lined or well greased baking pan and broil for 15-18 minutes, turning over every 2-3 minutes. (Set a timer and be ready to turn them several times.) You want the chiles to be soft and blackened all over when you remove them from the oven. Transfer the roasted chiles to a dish with a lid (or a dish that can be tightly covered with foil). Cover and let rest for 10-15 minutes. The blackened portions should peel right off after resting. Peel and seed the chiles and chop into 1/4" - 1/2" pieces.

In a large pot, cook and crumble the chorizo over medium heat, about 6-7 minutes. Drain the grease well and add the corn and broth. Bring to a boil and then reduce to a simmer just until the corn is tender and warm. Add the cream and poblanos. Stir and cook for about 2 more minutes, just to blend the flavors. Taste the broth and add salt and pepper, to taste.

Scoop into bowls and top with onions and basil. Serve with a wedge of lime for squeezing on top. Enjoy!

Spicy Chorizo Corn Chowder recipe by Barefeet In The Kitchen

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  1. Made this for dinner last night. The lime makes it perfect! Thanks!!!!