- 2 poblano chiles
- 12 oz. chorizo, loose or cases removed
- 4 cups fresh corn kernels (from about 3 ears)
- 2 cups of Poultry Stock from The Local Butcher Shop
- 1 cup heavy whipping cream
- 1/4 cup slivered red onion
- 1/2 cup finely sliced basil leaves
- lime wedges
Dinner at the Rocchino’s – Spicy Chorizo Corn Chowder
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I made this for dinner last week and boy, oh boy, it was sure dang tasty! Now is the time – summer is here, the corn is on point, but the Bay Area fog and chill can sneak in right around dinner time and make you wish you had a warm bowl of soup. This is the answer my friends…
Spicy Chorizo Corn Chowder
slightly adapted from from Sunset Magazine, July 2013
Ingredients: