SANTA FE CORN CHOWDER

SANTA FE CORN CHOWDER image

Number Of Ingredients 13

1/2 pound Chorizo sausage, casings removed and meat crumbled
2 tablespoons Vegetable oil
1 cup Chopped onion
1/2 cup Chopped celery
1 cup Chopped red bell pepper
1/2 cup Chopped green bell pepper
2 cups Fresh or frozen corn
1 Bay leaf
1 teaspoon Dried thyme
6 cups Chicken broth
2 Boiling potatoes, peeled and cut into 1/2-inch cubes
3/4 cup Heavy cream
2 tablespoons Fresh coriander, finely chopped

Steps:

In a kettle brown the sausage in the oil over moderate heat, stirring occasionally. Add the onion, celery and bell peppers and cook until the vegetables are softened.
Add the corn, bay leaf and the thyme and cook for 1 minute more.
Add the broth and simmer the mixture, stirring occasionally, for 30 minutes.
Add the potatoes and cream and continue to simmer for 25 minutes more, or until the potatoes are tender.
Discard the bay leaf, season with salt and pepper, and garnish with the coriander.