Spicy Chorizo Corn Chowder
Annabelle Breakey
Some of corn’s best partners–medium-hot chiles, chorizo, and basil–join up in this simple dish. It’s substantial enough to call a chowder, but light enough for summer.
This recipe, and others like it, can be found in the article “The Best Seasonal Recipes for September Menu Planning.”
How to Make It
Step 1
1
Preheat 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.
Step 2
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.
Step 3
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 minutes more to blend flavors.
Step 4
4
Ladle soup into bowls, sprinkle with onion and basil, and serve with lime for squeezing on top.
Ingredients
2 poblano chiles
12 ounces chorizo, casing removed
4 cups fresh corn kernels (from about 3 ears)
2 cups reduced-sodium chicken broth
1 cup heavy whipping cream
1/4 cup slivered red onion
1/2 cup finely sliced basil leaves
Lime wedges
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