Creamy Corn & Chorizo Chowder

Servings: 6

Total time: 50 Minutes

INGREDIENTS

2 tablespoons olive oil, divided
1 large onion, chopped
2 cloves garlic, minced
6 ears of corn, grilled, kernels removed (corn cobs reserved)
2 medium potatoes, peeled and diced
4 cups chicken or vegetable broth
1 cup heavy cream
1 teaspoon smoked paprika
1 teaspoon Diamond Crystal® Kosher Salt
½ teaspoon ground black pepper
8 ounces Mexican chorizo sausage
Chopped fresh cilantro, for garnish
Chopped fresh red chiles, for garnish
 

DIRECTIONS

Heat 1 tablespoon of oil in large pot over medium heat. Add onion, and cook until softened, about 5 minutes.
Add garlic and cook until fragrant, about 1 minute. Add corn, reserving one cup for garnish, corn cobs, potatoes and broth, and bring mixture to a boil. Reduce heat and simmer until potatoes are tender, about 20 minutes. Remove corn cobs and discard.
Using an immersion blender, puree soup until smooth. If using traditional blender, puree soup in batches and return to soup pot. Stir in heavy cream, paprika, kosher salt and pepper.
Heat remaining oil in skillet over medium heat. Add chorizo, and cook, breaking up into small crumbles, until browned and crispy, about 4-5 minutes. Add corn and cook until warmed, about 1-2 minutes.
Divide soup among serving bowls, and top each evenly with corn and sausage. Garnish with cilantro and chiles and serve. Enjoy!