Southwest Corn and Chorizo Chowder

Serves 6.

Note: Chorizo and sweet summer corn give this seasonal chowder a perfectly balanced savory/sweet flavor your family will love. Chorizo is a type of sausage widely used in Mexican and Spanish cooking; it comes both cured and fresh. This recipe calls for the fresh variety, which can typically be found in the meat department of most grocery stores. From Meredith Deeds.

• 1 tsp. olive oil

• 6 oz. fresh Mexican chorizo (spicy pork sausage), removed from casing and broken up

• 1 large onion, minced

• 1 poblano chile, seeded and cut into small dice

• 1 red bell pepper, seeded and cut into small dice

• 1 jalapeño, seeded and minced, optional

• 3 tbsp. flour

• 3 c. fresh corn kernels, scraped from the cob (about 4 ears)

• 5 c. low-sodium chicken or vegetable broth, divided

• 2 medium russet potatoes, peeled and cut into small dice

• 1/2 tsp. salt

• 1/4 tsp. freshly ground black pepper

• 2 medium tomatoes, seeded and diced

• 1/4 c. heavy whipping cream

• Cilantro leaves for garnish

• Lime wedges

Directions

Heat the oil in a large pot over medium heat. Add the chorizo and cook, breaking up with the back of a wooden spoon, until it begins to brown, about 3 minutes. Add the onion, poblano, red pepper and jalapeño, if using, and continue cook until the vegetables have softened, about 6 minutes more. Sprinkle in the flour and cook, stirring for 2 minutes.

Purée 1 cup of corn with 1 cup stock in a blender. Pour the mixture into the pan and add the stock along with the potatoes, salt and pepper. Reduce the heat to medium-low and cook 10 to 15 minutes, or until the potatoes are just tender.

Stir in the corn, tomatoes and cream and cook for another 5 minutes. Ladle the chowder into bowls, garnish with cilantro, and serve hot with lime wedges on the side for squeezing.

Nutrition information per serving:

Calories 355

Fat 18 g

Sodium 420 mg

Carbohydrates 37 g

Saturated fat 7 g

Calcium 37 mg

Protein 16 g

Cholesterol 39 mg

Dietary fiber 4 g

Diabetic exchanges per serving: 1½ bread/starch, 1 other carb, 2 medium-fat meat, 1½ fat.