Best Harvest Corn Chowder With Chorizo Recipes

CHORIZO SAUSAGE CORN CHOWDER

Steps:

• In a nonstick Dutch oven, saute the corn, onion and celery in oil until tender. Add garlic; cook 1 minute longer. Stir in the broth, sherry, bay leaves, thyme and pepper. Bring to a boil. Reduce heat; simmer, uncovered, for 8-10 minutes. Discard bay leaves., Cool slightly. In a food processor, process soup in batches until blended. Return all to pan. Stir in sausage and cream; heat through. Sprinkle with cheese, red pepper and green onions.

CHORIZO CORN CHOWDER

Steps:

• Preheat the oven to broil. Move the top oven rack to about 6 inches from the broiler. Place the chiles on a foil lined or well greased baking pan and broil for 15-18 minutes, turning over every 2-3 minutes. (Set a timer and be ready to turn them several times.) You want the chiles to be soft and blackened all over when you remove them from the oven. Transfer the roasted chiles to a dish with a lid (or a dish that can be tightly covered with foil). Cover and let rest for 10-15 minutes. The blackened portions should peel right off after resting. Peel and seed the chiles and chop into 1/4" - 1/2" pieces.
• In a large pot, cook and crumble the chorizo over medium heat, about 6-7 minutes. Drain the grease well and add the corn and broth. Bring to a boil and then reduce to a simmer just until the corn is tender and warm. Add the cream and poblanos. Stir and cook for about 2 more minutes, just to blend the flavors. Taste the broth and add salt and pepper, to taste.
• Scoop into bowls and top with onions and basil. Serve with a wedge of lime for squeezing on top. Enjoy!

MEXICAN CHORIZO AND CORN SOUP

Steps:

• In a Dutch oven, cook and crumble chorizo over medium heat until cooked through, 4-6 minutes. Using a slotted spoon, remove chorizo to paper towels, reserving 2 tablespoons drippings in pan., In drippings, saute onion and the red and poblano peppers over medium heat until tender, 8-10 minutes. Add garlic; cook and stir 1 minute. Stir in flour and seasonings until blended; cook and stir 3 minutes. Gradually stir in broth., Add potatoes and corn; bring to a boil. Reduce heat; simmer, uncovered, until potatoes are tender, 10-15 minutes. Stir in sour cream and chorizo; heat through. If desired, serve with cheese and cilantro.

HARVEST CORN CHOWDER

Steps:

• Cook bacon in 3-quart saucepan until crisp. Drain fat, reserving 3 tablespoons in saucepan. Cook onion and celery in bacon fat about 2 minutes; remove from heat.
• Stir in flour. Cook over medium heat, stirring constantly, until mixture is bubbly; remove from heat.
• Stir in milk. Heat to boiling, stirring constantly. Boil and stir 1 minute.
• Stir in pepper, corn and potatoes. Heat until hot. Stir in bacon. Sprinkle each serving with parsley.