It’s officially November: the start of the holiday season! And cold weather. And germs.
So, today I’m working from home trying like heck to get over this crud I’ve had for more than a week!!
So, I sat in on conference calls, sent emails, thought about food, got hungry, then creative, and here’s where we are: Chorizo Corn Chowder!
Not gonna lie, folks. I sat down and ate that very bowl pictured above in about 7 seconds. So, if you like heat, sweet, and savory – this is for you!
Things to note before we get started:
I LOVE spicy, always have. But not everyone’s like me! So, if your taste buds burn at the thought of spice…cut down on the amount of chorizo in your recipe. And you’ll notice I used dried onions. Ummm, I don’t like onions…like chunks of onion. I also cry like a baby EVERY SINGLE TIME I cut one up. Dried onions fix all my issues: I can’t tell they’re in the recipe and I didn’t ruin my mascara. As for the sweet potatoes you’ll see below? Well, I saw a bunch of recipes with normal potatoes and thought, why not sweet potatoes? Sweet with heat;)
So let’s get to it, folks!
Chorizo Corn Chowder
I browned a pound of loose chorizo. If you live where we live – this might be hard to come by. But you can order link chorizo online and use that if need be. For us, we struggle to use up all our home-grown sausage each year and I convinced Hubs to make 20lbs of chorizo for me last year. Well it’s almost hog killing time and I had a couple of cans to use, hubs isn’t crazy about it and wasn’t home, and soup makes you feel better when you’re sick!
After I got the chorizo going, I diced up two medium sweet potatoes into bite size pieces, leaving the skin on.
I removed the chorizo from my Dutch oven after it was cooked and put it aside in a bowl. I added a can of drained corn and the dried onions to the pot to sauté, then added the sweet potatoes in to soften, cooking about 5 minutes. Meanwhile I put two cans of drained corn in the food processor with a cup of stock and blended until it was roughly chopped and thick.
After I got the veggies softened and cooking, I added thyme to the veggies and the remaining corn out of the food processor. I mixed it all up and added 3 cups of chicken stock, put the top on, and let it simmer for 15 minutes.
Once that was done, the potatoes were almost cooked, I added the chorizo back in, and 3 cups of whole milk and continued to let it simmer for 10 minutes.
Chorizo Corn Chowder was born. It smelled HEAVENLY. The corn and sweet potatoes added sweet, the chorizo heat, and the thyme made it oh, so savory on a November day.
Give it a try folks…. I’m in love.