I love corn chowder. There are just so many ways to go with corn – and this time I decided to pair corn with a little heat and spice. My favorite grocery store where I live (Harmon’s) has a wonderful meat department, and I love their chorizo. It is spicy but not to hot, rich but not too fatty. I have also made my own chorizo, and it would work well in this chowder. But for the sake of time I used the store bought sausage here.
I love the crunch of the corn in this – cooked just a little so that the kernels retain their pop.
This chowder takes 20 minutes, tops – yet the broth has so much flavor and depth because of the chorizo. And the touch of sweetness from the coconut milk makes a perfect balance.
You will fall in love with this spicy soup – and be sure to have some crusty bread handy for sopping up the broth. Either that or lick your bowl like I did!
— posted by Donna
20 MINUTE CHORIZO CORN CHOWDER
2 poblano peppers
4 ounces Mexican chorizo
1 tablespoon flour
4 cups chicken broth
3 cups corn kernels
1/4 cup coconut milk
1/4 cup paper thin slices of red onion – for garnish
1 ounces crumbled queso fresco – for garnish
Cut poblanos in half lengthwise and remove stem, seeds and pulp. Place cut side down on a baking sheet and broil for about 5 minutes, turning over halfway through, until skins are very dark. Remove and rub skins off with a paper towel. Dice.
Brown the chorizo in a stockpot. Stir in 1 tablespoon flour and let cook 1 minute. Stir in chicken broth and bring to a simmer. Add in diced poblanos and corn. Simmer for 2 minutes and remove from heat. Stir in coconut milk.
Place in serving bowls and garnish with red onions and queso fresco.
Corn chowders that intrigue me: