Corn and Chorizo Chowder by glory

[BakerAunt]

Corn and Chorizo Chowder
Submitted by glory on August 04, 2002 at 5:56 pm

Just tried this recipe from The Washington Post, and it is a big winner. Using low-fat sour cream and being able to modify how much per serving is an extra bonus. I used a smoked chorizo. The below commentary belongs to the person who wrote the article.

Makes about 7 cups, 6 generous servings

This may be my favorite corn chowder. The corn taste is intense. The chorizo adds the right touch of spiciness. And the sour cream mellows the texture and flavor of the chowder perfectly.

4 cups chicken stock or broth
1 cup water, plus additional as needed
4 ears corns, husks and silk removed
1 tablespoon vegetable oil (optional; use if sausage is low-fat)
8 ounces fresh chorizo sausage, meat removed from casings
1 medium onion, diced
2 stalks celery, cut into 1/4-inch slices
1 pound all-purpose or Yukon Gold potatoes, peeled and cut into 3/4-inch cubes
Salt and freshly ground black pepper to taste
About 3/4 cup sour cream

In a medium pot over medium-high heat, bring the broth and water to a boil. Break 2 ears of corn in half, place them in the broth and boil for 5 minutes. Using tongs, carefully remove the ears of corn and transfer them to a plate to cool. Reduce the heat to medium low. The broth should maintain a gentle simmer.

While the broth simmers, shave the corn from the remaining 2 ears of corn. (Working with 1 ear at a time, stand it vertically on a flat work surface. Hold the ear steady with 1 hand while using a small sharp knife in the other hand to slice downward along the cob, removing the kernels in strips from each ear. Be careful to cut only the kernels, not the cob.) Break the shaved cobs in half and add them to the simmering broth. Set the uncooked corn kernels aside.

Working in the same fashion, remove the cooked corn kernels from the cobs. Return those shaved cobs to the simmering broth as well. Transfer the cooked corn to a food processor or blender. Add 1 cup hot broth. Set aside to cool for at least 10 minutes. Then process until the cooked kernels are pureed; set aside.

Heat the oil, if using, in a large pot over medium heat and add the sausage. Using a spoon to break it up into bite-size pieces, cook until it begins to brown, about 5 minutes. Leave the sausage in the pot and remove all but 1 tablespoon of drippings. Reserve additional drippings. Add the onion and celery to the pot and cook, stirring occasionally, until the vegetables soften, 8 to 10 minutes.

Remove the cobs from the broth and discard. Measure the broth. If you have less than 3 cups, add as much water as necessary to measure 3 cups. To the chorizo and vegetables in the pot, add the broth, reserved uncooked corn kernels, reserved corn puree, potatoes and salt and pepper to taste and bring to a boil. Reduce the heat to medium-low, so the soup just barely boils, and cook until the potatoes are tender, 10 to 15 minutes. Remove from the heat. Set aside for 20 minutes. Taste and adjust the seasoning accordingly

To serve, ladle the chowder into individual bowls and top each with a generous dollop of sour cream.

Per serving: 371 calories, 12 gm protein, 28 gm carbohydrates, 25 gm fat, 40 mg cholesterol, 10 gm saturated fat, 459 mg sodium, 4 gm dietary fiber
© 2002 The Washington Post Company

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