A hearty recipe for Corn and Chorizo Chowder with a punch of chili
15 ml olive oil
1.5 cups sliced chorizo sausage
2 medium carrots peeled and finely diced
2 stalks celery finely diced
1 teaspoon crushed garlic
1 teaspoon ground turmeric
1.5 cups good quality chicken stock
1.5 cups full cream milk
1/2 cup pouring cream
3 cups corn kernels
2 potatoes peeled and diced
2 teaspoons chili flakes or more to your liking
slat and black pepper to season
sour cream to serve
fresh mint to serve
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.
Recipe provided by Anina’s Recipes – a food blog by Anina Meyer.