I love this chowder because it is so sooooo easy and can easily be adapted for any level of spiciness. If you are sensitive to spice, the chorizo itself will provide a little kick but if you like it hotter, add the red pepper flakes or a pinch of cayanne. If you are watching your waistline, you can use lowfat milk but of calories be damned, the heavy cream makes this wonderfully rich. I like the lime juice added which gives the chowder a fine complexity.
Chorizo Corn Chowder
- 12 oz chorizo, casing removed
- 4 cups corn- canned, frozen or fesh
- 2 cups chicken broth
- 1 cup heavy whipping cream or milk
- ¼ tsp red pepper flakes (optional)
- ¼ cup slivered red onion
- ½ cup thinly sliced basil leaves
- lime wedges
Remove the casing from the chorizo. In a large saucepan over medium heat, cook the chorizo breaking it apart into smaller pieces with a wooden spoon. Add a little water, 1 tbsp at a time, to the pan if it seems like the pan is burning and turning black. Remove the meat from the pan and place it on a plate lined with a paper towel to absorb any excess grease. Wipe the pan clean with a paper towel.
Add the chicken broth and the corn to the pan along with the chorizo. Bring to a boil and cook for 5 minutes, stirring occasionally, for about 5 minutes. Reduce to a simmer, add the cream and pepper, cook 2 more minutes.
Ladle into bowls and top with onion, basil and lime wedges.