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.)