CHORIZO CORN CHOWDER
Recipe adapted from and with thanks to Sunset Magazine
Provided by Mary Younkin
Number Of Ingredients 10
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!
ROASTED CORN CHOWDER WITH COUNTRY CHEDDAR CHEESE
Steps:
- Cut the roasted corn off of their cobs, reserving the cobs. Melt the butter in a large, heavy-bottomed soup pot. Add the corn, the diced vegetables and the seasoning and saute until the vegetables are soft but not browned. Add the chicken stock. Bring to a boil, then reduce to a simmer and add the reserved corn cobs. Cook 40 to 45 minutes, remove the cobs and stir in the grated cheese. Serve immediately.;
CHORIZO SAUSAGE CORN CHOWDER
The spiciness of the sausage in this chowder is a wonderful counterpart to the corn's sweetness. Let this soup warm you up. -Robin Haas, Cranston, Rhode Island
Provided by Taste of Home
Categories Lunch
Time 45m
Yield 6 servings (2-1/2 quarts).
Number Of Ingredients 15
Steps:
- In a nonstick Dutch oven, saute the corn, onion and celery in oil until tender. Add garlic; cook 1 minute longer. Stir in the broth, sherry, bay leaves, thyme and pepper. Bring to a boil. Reduce heat; simmer, uncovered, for 8-10 minutes. Discard bay leaves., Cool slightly. In a food processor, process soup in batches until blended. Return all to pan. Stir in sausage and cream; heat through. Sprinkle with cheese, red pepper and green onions.
Nutrition Facts : Calories 331 calories, Fat 15g fat (8g saturated fat), Cholesterol 85mg cholesterol, Sodium 1144mg sodium, Carbohydrate 28g carbohydrate (8g sugars, Fiber 3g fiber), Protein 22g protein.
MEXICAN CHORIZO AND CORN SOUP
This filling soup is fantastic when you need to warm up on a blustery day! If you want a chowder consistency, use a potato masher to break down some of the spuds. -Laura Davis, Chincoteague, Virginia
Provided by Taste of Home
Categories Lunch
Time 50m
Yield 10 servings (3-1/2 quarts).
Number Of Ingredients 14
Steps:
- In a Dutch oven, cook and crumble chorizo over medium heat until cooked through, 4-6 minutes. Using a slotted spoon, remove chorizo to paper towels, reserving 2 tablespoons drippings in pan., In drippings, saute onion and the red and poblano peppers over medium heat until tender, 8-10 minutes. Add garlic; cook and stir 1 minute. Stir in flour and seasonings until blended; cook and stir 3 minutes. Gradually stir in broth., Add potatoes and corn; bring to a boil. Reduce heat; simmer, uncovered, until potatoes are tender, 10-15 minutes. Stir in sour cream and chorizo; heat through. If desired, serve with cheese and cilantro.
Nutrition Facts : Calories 269 calories, Fat 13g fat (5g saturated fat), Cholesterol 33mg cholesterol, Sodium 1063mg sodium, Carbohydrate 25g carbohydrate (4g sugars, Fiber 2g fiber), Protein 13g protein.
COUNTRY CORN CHOWDER
This is a very yummy soup that we like to make when we want fast and easy. You can also add chicken to this if you so desire.
Provided by Tinamama
Categories Chowders
Time 50m
Yield 6 serving(s)
Number Of Ingredients 9
Steps:
- Melt butter in a large saucepan over medium-high heat.
- Add onion and cook, stirring frequently, until golden and tender, about 7-10 minutes.
- Add potatoes and chicken broth. Bring mixture to a boil. Reduce heat to low and simmer, partially covered, until potatoes are tender, about 15-20 minutes.
- Stir in corn, milk, salt and pepper; simmer uncovered 5 minutes.
- Ladle chowder into bowls.
- Sprinkle with chopped chives.
Nutrition Facts : Calories 175.2, Fat 4.3, SaturatedFat 2.4, Cholesterol 10.8, Sodium 299.6, Carbohydrate 29.6, Fiber 3.4, Sugar 2.7, Protein 6.2
CORN CUSTARD WITH CHORIZO AND MUSHROOMS
Categories Egg Mushroom Pork Vegetable Breakfast Brunch Bake Thanksgiving Sausage Gourmet Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free
Yield Makes 8 servings
Number Of Ingredients 16
Steps:
- Put oven rack in middle position and preheat oven to 375°F. Lightly butter baking dish.
- Heat 1 tablespoon oil in a 12-inch heavy skillet over moderately high heat until hot but not smoking, then sauté chorizo, stirring occasionally, until browned, 6 to 8 minutes. Transfer with a slotted spoon to paper towels to drain briefly, then transfer chorizo to baking dish. Reserve fat in skillet.
- Add remaining tablespoon oil to fat in skillet and heat over moderately high heat, then sauté mushrooms, stirring occasionally, until liquid mushrooms give off is evaporated and mushrooms are browned, about 8 minutes. Add chile and sauté, stirring, until softened, about 1 minute. Transfer to baking dish with chorizo.
- Purée 2 cups corn with cream cheese, cornmeal, and sugar in a food processor until as smooth as possible (mixture will still be grainy).
- Whisk together eggs, milk, and salt in a large bowl until combined well. Whisk in corn purée, scallions, 1 1/2 cups cheese, and remaining 2 cups corn until combined. Pour mixture into baking dish and sprinkle evenly with remaining cup cheese.
- Bake until puffed, set, and golden, 50 minutes to 1 hour. Cool slightly before serving. Serve warm or at room temperature.
CORN CHOWDER WITH CHORIZO AND CHILES(COOK'S COUNTRY)
Make and share this Corn Chowder With Chorizo and Chiles(Cook's Country) recipe from Food.com.
Provided by Coppercloud
Categories Chowders
Time 1h
Yield 1 Pot, 6-8 serving(s)
Number Of Ingredients 11
Steps:
- 1. PREP CORN Following associated image at left, cut kernels from ears of corn; reserve kernels and cobs separately. Puree canned corn and 2 cups broth in blender until smooth.
- 2. SAUTÉ VEGETABLES Cook chorizo in Dutch oven over medium heat until crisp, about 8 minutes. Using slotted spoon, transfer chorizo to paper towel-lined plate and reserve. Cook onion, chiles, cumin, corn kernels, ½ teaspoon salt, and ¼ teaspoon pepper in same pan until vegetables are softened and golden brown, 6 to 8 minutes.
- 3. FINISH SOUP Add potatoes, corn puree, remaining broth, and reserved corn cobs to Dutch oven and bring to boil. Reduce heat to medium-low and simmer until potatoes are tender, about 15 minutes. Discard cobs and stir in cream, cilantro, and reserved chorizo. Season with salt and pepper. Serve. (Soup can be refrigerated in airtight container for 3 days.).
Nutrition Facts : Calories 549.6, Fat 26.5, SaturatedFat 12.7, Cholesterol 71, Sodium 801.9, Carbohydrate 70, Fiber 7.5, Sugar 11.1, Protein 19
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- 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.
- 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.
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