I recently saw this recipe in an old issue of Cook's Country and thought it fit the bill ... well, maybe not in the "traditional" department. I selected a variation of the recipe with chorizo and jalapenos, making it more of a Bobby Flay-ed, Southwestern version of corn chowder. But at least it involved fresh corn, which earned points in the "challenging" department!
I, as usual, didn't stay entirely true to the recipe as it was printed (which I'm beginning to think is a good thing ... at least America's Test Kitchen can't accuse me of plagiarizing!). I made a couple tweaks, which I noted inside the recipe directions.
Corn Chowder with Chorizo and Chiles
5 ears fresh corn
2 (18 oz.) cans whole kernel corn, drained
4 cups chicken broth
1/4 lb. ground chorizo
1 onion, chopped
1 jalapeno, seeded and chopped
1 teaspoon cumin
Salt and pepper
1 lb. red potatoes, scrubbed and cut into 1/2-inch dice
1/2 cup heavy cream
Cut kernels from ears of corn; reserve cobs and kernels separately. Puree canned corn and 1 1/2 cups broth in food processor until smooth. (Note: I read this wrong and ended up pureeing the fresh corn instead of the canned. Whoops.)
Cook chorizo in Dutch oven over medium heat. Using slotted spoon, transfer chorizo to paper towel-lined plate and set aside. Cook onion, jalapeno, corn kernels, cumin, 1/2 teaspoon salt, and 1/2 teaspoon pepper in chorizo fat until vegetables are softened and golden brown, 6 to 8 minutes.
Add potatoes, corn puree, remaining broth, and reserved corn cobs to Dutch oven and bring to a boil. Reduce heat to medium low and simmer until potatoes are tender, about 15 minutes. Discard cobs and stir in cream. Season with salt and pepper. (This is where I decided I wanted a smooth instead of chunky soup, so I broke out the stick blender and blended the soup until it was mostly smooth.) Stir in chorizo and serve.
|Always mommy's helper, Lola takes a snooze on the recipe!|