Corn and Chorizo Chowder

By tulawdog

Ingredients

• 1 large onion, peeled and finely chopped
• 120 g cooking chorizo, cut into 1/2cm cubes
• 1 very small green or red chilli, finely chopped (or some dried chilli)
• 60 g butter
• 1 tbsp flour
• 1.2 ltr hot chicken stock
• Corn from 2 cobs of corn or 1 x 250g can of sweetcorn
• 1 large potato, peeled and cut into rough 1cm cubes
• 2 tbsp chopped parsley (I sometimes use thyme or oregano)
• 60 ml double cream

Preparation

Step 1

Gently cook the onion, chorizo and chilli in the butter for 4-5 minutes, until soft.
Stir in the flour and cook on a low heat for 1-2 minutes.
Gradually add the hot chicken stock, bring to the boil and simmer for 5 minutes.
Add the sweetcorn and potatoes, season with salt and pepper and simmer for 20 minutes.
Remove a third of the soup from the pan and blend until smooth.
Return this to the pan with the cream and parsley and simmer for 5 minutes.
Check the seasoning and re-season if necessary