Corn and Chorizo Chowder
A hearty recipe for corn and chorizo chowder with a punch of chili.
Corn and Chorizo Chowder A hearty recipe for corn and chorizo chowder with a punch of chili. |
| Servings | Prep Time |
| 4servings | 10min |
| Cook Time |
| 20min |
|
|
Ingredients
- 15ml olive oil
- 1.5cups sliced chorizo sausage
- 2medium carrotspeeled and finely diced
- 2stalks celeryfinely diced
- 1teaspoon crushed garlic
- 1teaspoon ground turmeric
- 1.5cups good quality chicken stock
- 1.5cups full cream milk
- 1/2cup pouring cream
- 3cups corn kernels
- 2 potatoespeeled and diced
- 2teaspoons chili flakesor more to your liking
- slat and black pepperto season
- sour creamto serve
- fresh mintto serve
Instructions
- In a large saucepan, heat the olive oil and add the chorizo, celery, garlic, carrot and turmeric. Saute for a few minutes. Leave some cooked chorizo to garnish the final dish.
- Add the liquids next. The stock and dairy comes in as well as the corn and potato.
- Cover and leave to simmer for 20 minutes, stirring every now and then. Add more liquid in the form of milk/stock if you think it too thick. Season.
- After 20 minutes the potato should be soft and you are now ready to serve your chowder with crusty bread and sour cream.