It’s been incredibly cold all over the country, and there’s nothing better than a steaming bowl of soup to warm you up when it’s cold outside. Having just moved from Florida to Virginia, Eric and I have been craving soup a lot more lately. Seeing snow for the first time in over ten years can do that to you. Thankfully, I have plenty of recipes saved that I never got the chance to make while living in Florida.
This soup is rich and gets a great smokiness from the chorizo. The soft potatoes, crunchy corn and crispy chorizo give this soup a wonderful combination of textures and flavors. It’s the perfect way to end a cold day, and it makes fantastic leftovers.
Harvest Corn Chowder with Chorizo
3 cups fresh corn kernels (from 3-4 large ears) or frozen kernels (thawed and patted dry)
2 cups low-sodium chicken broth
1 tablespoon olive oil
3 ounces smoked Spanish chorizo, cut into 1/4-inch cubes
1 medium sized onion, chopped (about 3/4 cup)
1/2 pound unpeeled red-skinned potatoes, cut into 1/4-inch cubes (about 2 cups)
1 1/4 teaspoons dried thyme
sprinkle cayenne pepper
1 cup half and half
-In a food processor or blender, blend 1 1/2 cups of corn and 3/4 cup broth to a coarse puree.
-Meanwhile, heat oil in a large skillet over medium heat.
-Add chorizo and sauté until browned. Transfer to a paper towel lined plate.
-Add onion and remaining 1 1/2 cups corn to skillet.
-Sauté over medium-high heat until onion begins to soften.
-Add potatoes and stir until potatoes begin to soften.
-Transfer to a medium-sized pot and add thyme, cayenne, corn puree and remaining broth.
-Bring mixture just to a boil, then reduce heat to medium.
-Simmer uncovered about 10 minutes or until potatoes are tender.
-Add half and half and chorizo.
-Continue cooking uncovered another 2 minutes until soup is heated through.
-If you prefer the soup to be thicker, allow to simmer an additional 5 minutes.
Source: Bon Appetit, November 2009