Recipe: 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

• 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

• 2 medium tomatoes, seeded and diced

• 1/4 c. heavy whipping cream

• Cilantro leaves for garnish

• Lime wedges

Directions

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:

Calories355

Fat18 g

Carbohydrates37 g

Saturated fat7 g

Calcium37 mg

Protein16 g

Cholesterol39 mg