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
- 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.