Southwest Corn Chowder with Chicken Chorizo
Author: Itsy Bitsy Foodies
Recipe type: Soup
Prep time:
Cook time:
Total time:
Serves: 4
- 3 ears of corn, shucked and kernels removed
- 1 carrot, sliced in small rounds
- ½ red pepper, chopped
- 1 onion, chopped
- 2 garlic cloves, minced
- 1 Anaheim pepper, chopped
- 1 jalapeno pepper, chopped, optional
- 3½ cups milk
- 1+ Tbsp butter
- Chicken chorizo, cooked
- Remove the corn from the cob by slicing the kernels.
- Saute the onion, garlic, peppers in a pot with the butter over medium-high heat for 5 minutes or until the veggies start to become tender.
- Add the carrot and sauté for another 5 minutes until the carrot is tender.
- Break the corn cobs in half and place them in the pot, adding the milk.
- Bring the mixture to a boil and then reduce the heat, cover the pot with a lid, and let the corn cobs simmer in the mixture for about 30 minutes.
- Remove the corn cobs, add the corn kernels, bring the soup to a boil, reduce the temperature to low and let the soup simmer for 15 minutes.
- Stir in the chicken chorizo if desired.
- For a thicker soup, blend ⅓+ of the soup and pour it back into the pot. You could also puree the entire batch of soup if desired.
Recipe by Itsy Bitsy Foodies at http://itsybitsyfoodies.com/southwest-corn-chowder-with-chicken-chorizo/
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