SPICY CHORIZO CORN CHOWDER

SPICY CHORIZO CORN CHOWDER image

Categories Sausage

Yield 4 servings

Number Of Ingredients 10

2 poblano chiles
12 ounces chorizo, casing removed
4 cups fresh corn kernels (from about 3 ears) $
2 cups reduced-sodium chicken broth $
1 cup heavy whipping cream
1/4 cup slivered red onion
1/2 cup finely sliced basil leaves
Sliced avocados
Sliced radishes
Lime wedges

Steps:

Preparation 1. Preheat broiler. Oil a rimmed baking sheet. Set chiles on sheet and broil, turning as needed, until blackened all over, about 18 minutes total. Let cool, then peel, remove stem and seeds, and chop; set aside. 2. Cook chorizo in a large saucepan over medium heat, breaking sausage into smaller pieces with a wooden spoon, until meat and fat have separated. Strain through a fine strainer and discard fat. Wipe pan clean with a paper towel. 3. Return chorizo to pan and stir in corn and broth. Bring to a boil and cook, stirring occasionally, until corn is just tender, about 5 minutes. Reduce heat to a simmer, add cream and poblanos, and cook 2 minutes more to blend flavors. 4. Ladle soup into bowls, sprinkle with onion, basil, avocado and radishes, serve with lime for squeezing on top.