Spicy Sweet Corn Chowder
This delicious, Spicy Sweet Corn Chowder is not as decadent as you might think.Print
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Spicy Sweet Corn Chowder • Kim Schob
This Spicy Sweet Corn Chowder is delicious, spicy, not as decadent as one may think this chowder gets its silky texture by pureeing.
Preparation Time: PT20M
Cooking Time: PT35M
Total Time: PT55M
- 8 oz. ground bulk Chorizo sausage
- 2 stalks celery, finely chopped
- 2 large carrots, finely chopped
- ½ large white onion, finely chopped
- 4 cloves fresh garlic, finely minced
- 1 jalapeno pepper, finely chopped
- 6 c. organic chicken or vegetable stock
- 2 lbs. Russet potatoes, chopped
- 4 ears sweet corn, kernels only
- 2 t. fresh oregano
- 1 bay leaf
- Sea salt and black pepper, to taste
- ½ c. half and half, tempered
- Optional: fresh chives to garnish
Recipe Instructions: Thoroughly wash all vegetables and pat dry before prepping. Potatoes peels can be left on or removed according to personal preference. Brown sausage in a large, high-sided skillet over medium-high heat. Transfer sausage to a plate and drain all but 1-2 tablespoons of fat from skillet. Reduce heat to medium and add chopped celery, carrots, onion, garlic, and jalapeno pepper to skillet. Sauté for several minutes, stirring continually, until vegetables are soft and fragrant. Return sausage to skillet, along with chicken or vegetable stock. Add potatoes, sweet corn, oregano, and bay leaf to skillet. Season with salt and black pepper, to taste, and stir to combine. Reduce heat to medium-low and simmer, uncovered, until heated through and potatoes are tender approximately 20 minutes. Stir occasionally stirring while cooking. Transfer 3-4 cups of soup mixture to a blender or food processor and blend until smooth. (See safety tip above first!). Pour pureed soup mixture back into skillet and stir to combine. To prevent curdling, add 2-3 tablespoons of hot soup mixture, one tablespoon at a time, to half and half before stirring into the skillet. Stir to combine and simmer another 5-10 minutes to heat through. Remove bay leaf and serve immediately – enjoy!