Dinner at the Rocchino’s – Spicy Chorizo Corn Chowder

Dinner at the Rocchino’s – Spicy Chorizo Corn Chowder

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:
  • 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
1. If you have a gas stove, hold peppers over flame with tongs and turn as needed until the pepper is blackened all over. Put in a brown paper bag and let them sit for a few minutes to cool. Peel the skins off the peppers and remove the stem and seeds. Chop and set aside. If you have an electric stove, preheat the 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 more minutes to blend the flavors. 4. Ladle soup into bowls, sprinkle with onion and basil and serve with lime for squeezing on top.
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