Chorizo And Corn Chowder Recipe Recipe For Zucchini

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ZUCCHINI CORN CHOWDER



Zucchini Corn Chowder image

Zucchini Corn Chowder is a creamy and delicious soup filled with garden fresh corn and zucchini and crispy bacon.

Provided by Amanda Rettke-iamhomesteader.com

Categories     Side Dish     Soup

Time 40m

Number Of Ingredients 15

1 tablespoon unsalted butter
2 strips bacon, (chopped)
1 cup yellow onion, (chopped)
2 cloves garlic, (minced)
½ teaspoon ground thyme,
1 pound potatoes, peeled, diced into ½-inch cubes (peeled and diced into ½-inch cubes)
4 cups chicken broth
4 ears sweet corn, (husk + silk removed and kernels cut from cob (2 ¾ cup corn))
1 medium zucchini, (diced into ½-inch cubes, (1½ cups))
1 cup half and half or heavy cream
⅛ teaspoon kosher salt
⅛ teaspoon black pepper
fresh parsley, (chopped, for garnish)
cayenne pepper, (optional)
1 teaspoon jalapeno, (diced)

Steps:

  • In a large heavy-duty bottom stockpot or dutch oven, melt butter over medium heat.
  • Add chopped bacon and cook until bacon renders its fat and begins to brown, about 3-4 minutes.
  • Add onion, garlic, and thyme; cook until vegetables begin to soften, stirring couple times, about 5 minutes.
  • Add potatoes and broth.
  • Raise the heat to medium-high and bring to a simmer, then lower the heat back to medium and simmer for 8-10 minutes or until the potatoes are halfway cooked.
  • Add zucchini and corn and heavy cream; season with salt and pepper, to taste, and simmer for additional 8-12 minutes or until the vegetables are completely tender.
  • Remove half of the chowder and puree the remaining chowder with an immersion blender until smooth. Stir the remaining mixture back into the pot.
  • Salt and pepper to taste. Serve garnished with fresh chopped parsley, jalapeno and a sprinkle of cayenne pepper, optional.

CHORIZO CORN CHOWDER



Chorizo Corn Chowder image

Recipe adapted from and with thanks to Sunset Magazine

Provided by Mary Younkin

Number Of Ingredients 10

2 large poblano chiles
3/4 lb chorizo pork sausage
3 cans corn (do not drain (or 4 1/2 cups fresh or frozen corn))
2 cups chicken broth
1 cup heavy cream
kosher salt (to taste (this will depend on how salty your sausage and your broth are))
freshly ground black pepper (to taste)
1/2 small red onion (sliced as thinly as possible)
12 large basil leaves (finely sliced)
1 lime (cut into wedges)

Steps:

  • Preheat the oven to broil. Move the top oven rack to about 6 inches from the broiler. Place the chiles on a foil lined or well greased baking pan and broil for 15-18 minutes, turning over every 2-3 minutes. (Set a timer and be ready to turn them several times.) You want the chiles to be soft and blackened all over when you remove them from the oven. Transfer the roasted chiles to a dish with a lid (or a dish that can be tightly covered with foil). Cover and let rest for 10-15 minutes. The blackened portions should peel right off after resting. Peel and seed the chiles and chop into 1/4" - 1/2" pieces.
  • In a large pot, cook and crumble the chorizo over medium heat, about 6-7 minutes. Drain the grease well and add the corn and broth. Bring to a boil and then reduce to a simmer just until the corn is tender and warm. Add the cream and poblanos. Stir and cook for about 2 more minutes, just to blend the flavors. Taste the broth and add salt and pepper, to taste.
  • Scoop into bowls and top with onions and basil. Serve with a wedge of lime for squeezing on top. Enjoy!

GNOCCHI WITH CHORIZO AND CORN



Gnocchi with Chorizo and Corn image

Provided by Ree Drummond : Food Network

Categories     main-dish

Time 16m

Yield 4 to 6 servings

Number Of Ingredients 14

Kosher salt
1 tablespoon olive oil
1 pound chorizo
3 cloves garlic, minced
1 small yellow onion, diced
1 cup jarred sliced roasted bell peppers
1 cup frozen fire-roasted corn
One 4-ounce can chopped green chiles
1 1/2 cups cream
1/2 cup chicken stock
One 1-pound package refrigerated gnocchi
1 cup grated Monterey Jack cheese
2 tablespoons salted butter
2 green onions, sliced thin

Steps:

  • Bring a large pot of salted water to a boil.
  • Heat the olive oil in a large skillet over medium-high heat. When the oil is hot, add the chorizo, garlic and onion and cook until the chorizo is cooked through, 5 to 8 minutes. Drain any excess grease if needed.
  • Add the roasted bell peppers, corn and green chiles. Stir to combine. Add the cream and stock and bring to a boil. Allow the sauce to thicken slightly while you cook the gnocchi.
  • Drop the gnocchi into the boiling water and stir. Cook briefly, about 1 minute; the gnocchi will float to the top when ready. Using a slotted spoon, transfer the gnocchi to the sauce, then toss to combine.
  • Remove the skillet from the heat and add the cheese and butter. Continue to toss until the cheese has melted and everything has come together. Serve garnished with sliced green onions.

CORN CHOWDER WITH ZUCCHINI AND ORZO



Corn Chowder with Zucchini and Orzo image

This hearty fresh corn soup doesn't take long to make and it can be your main course.

Provided by Martha Stewart

Categories     Food & Cooking     Soups, Stews & Stocks     Soup Recipes

Time 30m

Number Of Ingredients 6

2 tablespoons unsalted butter, divided
1 medium zucchini, diced medium
Reserved cooked orzo
1 bunch scallions, white and green parts separated and thinly sliced
Salt and pepper
3 cups corn kernels (from 4 ears), cobs reserved

Steps:

  • In a medium saucepan, melt 1 tablespoon butter over medium-high. Add zucchini and saute until crisp-tender, 4 minutes. Stir in orzo and heat until warmed through. Transfer to a bowl and toss with scallion greens; season with salt and pepper.
  • Melt remaining 1 tablespoon butter in saucepan over medium-high. Add scallion whites and saute until tender, 3 minutes. Add corn and cook until tender, 3 minutes. Add 3 cups water and corncobs and bring to a boil; reduce to a simmer and cook until chowder thickens slightly, about 8 minutes. Discard cobs and season with salt and pepper. In batches, fill a blender halfway with chowder and puree (use caution when blending hot liquids). Serve chowder topped with zucchini mixture.

Nutrition Facts : Calories 274 g, Fat 8 g, Fiber 6 g, Protein 9 g, SaturatedFat 4 g

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