Southwest Corn and Chorizo Chowder
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
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:
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.