Receta Quick-Simmer Chorizo Corn Chowder Recipe
Quick-Simmer Chorizo Corn Chowder Recipe
Quick Simmer Chorizo Corn Chowder
I’m so torn. Love corn chowder, especially with fresh corn that you only cook a tiny bit so that the freshness and crunch remain. But. IT”S HOT. Even in the Rocky Mountains! So, who wants to boil soup on the stove???
Never fear, southwest food fans! We have a solution: a sassy southwest soup that simmers only 2 minutes. Yes, that’s not a typo: TWO minutes.
You saute a little chorizo ( you can make your own delicious and healthy version by using this recipe), cook the veggies, add the stock and you simmer only 2 minutes.
No steamy kitchen. No wiping the sweat off your brow. So little heat, and such a big reward.
Try this for the ultimate southwest corn chowder.
AND – stay cool everyone!
– posted by Donna
Quick Simmer Chorizo Corn Chowder Recipe
Author: DONNA
Recipe type: soup
Cuisine: southwest
Serves: 4 to 6
- 2 poblano peppers
- 4 ounces Mexican chorizo
- 1 tablespoon flour
- 4 cups chicken broth
- 3 cups corn kernels
- ¼ cup sour cream
- ¼ cup slivered red onion – for garnish
- 1 ounces crumbled queso fresco – for garnish
Cut poblanos in half lengthwise and remove stem, seeds and pulp. Place cut side down on a baking sheet and broil for about 5 minutes until skins are very dark. Remove and rub skins off with a paper towel. Dice.
Brown the chorizo in a stockpot. Stir in 1 tablespoon flour and let cook 1 minute. Stir in chicken broth and bring to a simmer. Add in diced poblanos and corn. Simmer for 2 minutes and remove from heat. Stir in sour cream.
Place in serving bowls and garnish with red onions and queso fresco.
3.2.1251
Other chorizo soups that intrigue me:
Lentil with Chorizo Soup, Mexico in my Kitchen
Hearty Chicken Chorizo Soup, Jeanette’s Healthy Living
Spanish Mission Soup, Hogwash
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