Chorizo Corn ChowderSeptember 15, 2021 Print
Recipe courtesy of Chef Stéphane Levac
- 7 ears of corn, husked, silks removed
- 2 tbsp. olive oil
- 4 local chorizo sausages
- 1 medium onion, diced
- 1 ½ pounds baby red potatoes, cut into ½ inch pieces
- 3 tbsp. fresh thyme leaves
- 4 cups good quality chicken stock
- 2 ½-3 cups 10% cream
- 1 tbsp. cayenne pepper
- Salt and pepper to taste
- With a sharp knife, cut corn kernels off of the ears of corn. Use the back of your knife to scrape along the ears, pressing out as much corn milk as possible. Depending on the size of the cobs, you should have about 7 cups of corn with corn milk. Puree 3 cups of corn and set the rest aside.
- Heat olive oil in a large skillet. Remove sausage from casing, add loose sausage meat to the hot skillet and cook through, about 7 minutes. Remove sausage from the skillet and set aside, reserving oil.
- In a large, heavy bottomed pot, heat 2 tbsp. of chorizo-infused olive oil. Add diced onion and cook until translucent. Add potatoes and thyme. Cook for one minute. Add chicken stock and bring to a boil. Reduce heat and simmer until potatoes are cooked, about 15-20 minutes.
- Add 3 cups of corn puree and cream to the pot. Simmer for 3-4 minutes, then add cayenne pepper and cooked chorizo sausage. Season with salt and pepper. *Serve with spicy croutons.