Spicy Chorizo Corn Chowder ! It was EXCELLENT

[Laura PourMeADrink]

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 $
Preparation

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.
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.
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.
4. Ladle soup into bowls, sprinkle with onion and basil, and serve with lime for squeezing on top.
Stephanie Spencer, Sunset
JUNE 2013

NOTES
I changed the recipe quite a bit...but it was fantastic. First off, the corn. I had 5 ears and it only made 2 1/2 cups. So buy a lot. Since I didn't have enough corn..I added 5 small diced medium red potatoes, peeled. Used about 16 oz of chorizo and 4 cups of chicken broth. I also had some organic baby greens - kale, spinach, beet mix and chopped up about a cup and a half and added it toward the end. The recipe says to make it all in a fry pan. I started differently. I did saute the chorizo in a fry pan. But started a pot with sauteed garlic and shallots. Then added the broth and potatoes. Then the corn. Also added spices and salt and pepper. Love the no-salt seasonings from McCormick and Mrs Dash. Added a bit of cayenne pepper for a kick. Toasted some bread with olive oil and Parmesan.

This went really well with my salad - arugula, strawberries, blue cheese chunks and orange wedges. Take the orange and peel then carve out slices. Start the dressing with orange juice and add vinegar and olive oil. Threw on some crushed pistachios.

[Laura PourMeADrink]

1. ps Had a hard time with the poblanos...It said to broil them til they were black

and then peel the black off. I had never roasted peppers before...guess I didn't leave them in
long enough for fear I would ruin them. They were impossible to peel. I didn't get the
poblanos in the soup - but more would have made the soup better.

[cbayer]

2. This is my kind of soup! As for the poblanos (and other peppers)

you have to really char them until they are completely black. It's amazing how you can to this and the "meat" under the peeling doesn't get burnt - most likely because it is full of water.

Don't be afraid! And an important step is putting them in a paper bag to cool off before trying to peel.

[Laura PourMeADrink]

10. CB...with your background you could take this basic recipe and kick

it up 10 notches and make it out of this world ! I almost thought about putting some shrimp in
and then got chicken (scared..not real chicken)

I will try the roasted peppers again and blacken the hell out of them.

[cbayer]

13. You are so nice to say that, but I think the changes you made were excellent.

And you salad? Wow, it sounds perfect.

Good luck with the peppers next time!

[cbayer]

6. One more thought about the peppers.

You can char them on a grill or even over the open flame on your cooktop. This gives you more control and is easier to monitor.

[pinto]

7. I blacken them on the stove burner, use an old weber grate. Turn, turn, turn.

Good tip on the paper bag - it really helps when you go to peel the blackened skin.

[NJCher]

3. looks good, but

Does anyone think I can substitute yogurt for the whipping cream? I'm watching cholesterol.

If not yogurt, what?


Cher

[cbayer]

4. I would probably reduce the cream or use half & half or milk.

I think yogurt might really change the taste....

Then again, it might be great!

[NJCher]

5. I think I'll go with the milk

'Cuz I agree it might change the taste.

Appreciate the tip!


Cher

[cbayer]

8. It's going to be thinner, of course, but that might not be a big deal at all.

Tell us how it comes out.

[pinto]

9. Thanks for chowder mention! Have the makings for fish, corn, pureed pumpkin chowder.

Leftovers - I'm always looking for ideas. Peppered grilled fish, roasted bell peppers and sweet corn from this afternoon's BBQ. Pumpkin puree from earlier in the week. New potatoes on hand plus some creamed corn to add to the mix and kale. Onions and garlic to saute. Milk, spices, etc.

[Laura PourMeADrink]

11. never had pumpkin puree. Is it similar to butternut squash? I mean, that level of sweetness? nt

[pinto]

12. It's actually pumpkin pie mix...

A little sweet, so I'm going to add some tabasco to balance it out.

[MiddleFingerMom]

14. I used to LOVE chorizo 'til I read rhe ingredients... I know all hot dog and sausage makers...

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... use the same parts of the pig, but chorizo ingredients are very honest and VERY specific.
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Luckily, veggie chorizo is the ONLY veggie substitute that actually tastes and "feels" like what
it's standing in for, IMneverHO.
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[cbayer]

15. Which pig parts do you object to?

You probably wouldn't like "head cheese" either, but I like the idea that every possible bit of a slaughtered animal is used in making something useful or edible.

[MiddleFingerMom]

16. "Salivary glands" comes to mind. You would LOVE scrapple. The biggest maker (Hatfield) has...

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... an actual company motto/slogan of "Everything but the squeal".
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[cbayer]

17. I do like, but don't love, scrapple.

Nothing wrong with salivary glands. Heck, they might just get that digestive process started for you, lol.

[MiddleFingerMom]

18. I have enough of a problem with drooling as it is, TYVM!!!!!

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