Summer Corn and Chorizo Chowder

How to Make Summer Corn and Chorizo Chowder

Total time: 50 min · Yields 4 servings

1. 1

   Crisp the Chorizo

   Add olive oil to a large Dutch oven over medium heat. Sauté the diced chorizo for 5 to 7 minutes until the fat renders out and the edges are crisp. Remove half of the chorizo with a slotted spoon to use as a garnish later.

2. 2

   Soften the Aromatics

   In the same pot with the remaining chorizo oil, add the onion and red bell pepper. Cook for 6 minutes until softened. Stir in the garlic, smoked paprika, and thyme, cooking for another 60 seconds until fragrant.

3. 3

   Simmer the Vegetables

   Add the diced potatoes, corn kernels, and corn milk to the pot. Pour in the stock. Bring the mixture to a boil, then reduce heat to low and simmer for 15 to 20 minutes, or until the potatoes are fork tender.

4. 4

   Cream and Blend

   Stir in the heavy cream. For a thicker texture, take 2 cups of the chowder and pulse it in a blender or use an immersion blender directly in the pot for a few seconds. Do not over-blend.

5. 5

   Final Seasoning

   Taste the broth. Depending on the sweetness of your corn, add salt and black pepper as needed. Simmer for a final 2 minutes to allow flavors to marry.