Soup

Spicy Chorizo Corn Chowder

     If you like your soup to have a bit of a kick then this is the perfect soup for you! I had gotten this recipe out of Sunset magazine and it is an awesome soup. The soup has quite a few steps, but only because you have to cook the Chorizo in a saucepan. You also have to broil the chiles involved. 

     Once the chiles have been broiled until they are black all over, let cool, then peel, remove stem and seeds, and chop. By now the meat was browned and separated itself for the fat. I then had to strain the meant because I do not want fat in my soup. I discarded the fat and wiped the saucepan with a paper towel. Once the meat is put back into the pan, I added in the corn and chicken broth. I cooked it until the corn was at my liking; which would be when it is tender. This took about 5 minutes. I reduced the heat to a simmer and added the cream and poblanos. I then cooked it, stirring occasionally, until the flavors were blended.

     When I made this soup I was serving it to my family for dinner, so I garnished it with red onion and served it with a slice of lime. This soup was a bit spicy for my younger brother, so he decided to put sour cream in it. The overall flavor remained the same, the heat was just toned down a bit. The soup can tend to be a bit more meaty and corn like and not so brothy; this just gives you another way to eat it by spooning some into a tortilla or onto tortilla chips. The corn somewhat soothes the flavor of the chorizo. Overall, this soup took about half an hour to cook. It is super easy and delicious!

Recipe:

2 poblano chiles

12 oz. Chorizo, casing removed

4 cups fresh corn kernals

2 cups chicken broth

1 cup heavy whipping cream

1/4 cup slivered red onion