Chorizo corn chowder

Posted on 18 September 2012

Weather’s getting chilly. Jem’s parents are here on a week-long visit from Indiana. The first day Jem made corn chowder that we had for supper. This recipe calls for a lot but we almost finished it in one sitting. This is a complete meal in itself. Protein, starch, fat, and vegetable in one bowl.

CHORIZO CORN CHOWDER

8 strips bacon, sliced
1/8 cup butter
1 medium white onions, diced
1 sweet red pepper, diced
3 ribs celery, diced
2 cloves garlic, minced
2 bay leaves
3 medium white potatoes, diced
3 Portuguese chorizos (or any similar), cooked and diced
1 tsp paprika
kosher salt to taste
5 ears of sweet corn
8 cups of vegetable stock or plain water
1 cup heavy cream, 35%
1 jalapeño pepper, minced
3/4 cup cilantro, chopped, stalks and leaves separated
3/4 cup melted butter + 3/4 cup water, mixed together

In a stock pot, cook bacon, render fat off. Remove fat. Add 1/8 cup butter. Sauté onions, red pepper, and celery together, until translucent. Add garlic, bay leaves, potatoes, chorizos, and paprika. Season with salt. Sauté for about 3 to 5 minutes.

Cut kernels off the cob. (See below.)

Add corn kernels into the pot, and the cobs as well, to enhance flavour. Add vegetable stock or water. Cook on medium low heat for about half an hour.

Add cream, jalapeño, and chopped cilantro stalks. Lower heat and simmer for about 10 minutes.

Add the butter and water mixture. Simmer for another 10 minutes or until soup attains a thick consistency. (You may thin it down with more vegetable stock or water if you prefer a more runny consistency.) Remove cobs.

Adjust seasoning to taste. Add the chopped cilantro leaves. Sprinkle a bit more paprika just before serving.

Makes 10 to 12 servings. (One serving is as shown below.)


4 responses to Chorizo corn chowder

  • Mike Hill, Sr. says:

    I eagerly watched Jem preparing the Chorizo corn chowder. As the dish came together, the aroma in the kitchen was soooo enticing. My salivary glands were uncontrollable as Jem completed the dish and Kristine started taking the beautiful photographs of the dish. I could hardly wait for the photo session to conclude, so I could indulge myself.

    My wait was well rewarded! The jalapeno gave just the right accent on the front of the palate, while the cilantro provided a lastingly enjoyable taste on the back of the palate. I had four bowls of this delectable dish and something deep within me called for more, even though I was filled.

    Two thumbs up to Chef Jem on another great dish!!!!!!!

  • Elmer says:

    Wow! Looks amazing!! Shoud taste and smell great as well!! For those who want to replicate the recipe but want
    to exclude dairy, I suggest pureeing additional potatoes and/or corn and add to the soup. This should maintain the creaminess without the added fat of cream. More power Jem and ate Is!

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