Mexican Street Corn Chowder with Chorizo
Ingredients
- 9 ounces ground chorizo
- 1 medium yellow onion diced
- 1 jalapeno diced
- 3 cloves garlic minced
- 3 cups corn kernels
- 2 tbsp butter
- 1/4 cup flour
- 6 cups chicken broth
- 1 1/2 pounds Yukon Gold potatoes diced
- 1 tsp cumin
- 1 tsp chipotle powder
- salt
- 1/4 cup heavy cream
Instructions
- In a large pot, brown the chorizo on medium for about 5 minutes, breaking it up with a spoon as it browns. Remove from the pan.Add the onion and jalapeño with a pinch of salt and sauté until soft, 3-4 minutes then add the garlic. Sauté another minute more. Add the butter and the flour and cook for a couple minutes, stirring constantly.Add the corn, broth, potatoes, spices and a good pinch of salt. Bring to a boil then turn down to a simmer. Simmer for about 35 minutes. Taste for seasonings and add more salt if needed. Finally stir in the cream. Garnish with sour cream, cotija cheese and cilantro.