Corn Chowder with Chorizo and Chiles

By lorik

Be sure to save the cobs for the chowder

Ingredients

• 6 ears corn
• 2 (15-ounce) cans whole kernel corn
• 5 cups low-sodium chicken broth
• 4 ounces chorizo sausage, finely chopped
• 1 - 2 jalapeño chiles, seeded and minced
• 1/2 teaspoon cumin
• 1 onion, chopped
• Salt and pepper
• 1 pound red potatoes, scrubbed and cut into 1/2-inch dice
• 1 cup heavy cream
• 1/4 cup cilantro, chopped

Details

Adapted from cookscountry.com

Preparation

Step 1

1. PREP CORN Following associated image at left, cut kernels from ears of corn; reserve kernels and cobs separately. Puree canned corn and 2 cups broth in blender until smooth.

2. SAUTÉ VEGETABLES Cook chorizo in Dutch oven over medium heat until crisp, about 8 minutes. Using slotted spoon, transfer chorizo to paper towel-lined plate and reserve. Cook onion, chiles, cumin, corn kernels, ½ teaspoon salt, and ¼ teaspoon pepper in same pan until vegetables are softened and golden brown, 6 to 8 minutes.

3. FINISH SOUP Add potatoes, corn puree, remaining broth, and reserved corn cobs to Dutch oven and bring to boil. Reduce heat to medium-low and simmer until potatoes are tender, about 15 minutes. Discard cobs and stir in cream, cilantro, and reserved chorizo. Season with salt and pepper. Serve. (Soup can be refrigerated in airtight container for 3 days.)