Chipotle Chorizo Corn Chowder with Fried Corn and Avocado Salsa
Chowder covers a wide array of soups. For me, a chowder is thick, contains potatoes and is enriched with cream. This chowder is spiked with chorizo, serrano peppers and chipotle cream. With so many bold flavors going on, the only other seasoning I used, apart from salt and pepper, was some cumin.
Servings 6 -8
Ingredients
For the Fried Corn
- 1 ear of corn , stripped off the cob
- 2 Tablespoons chorizo oil (left from cooking the chorizo)
- salt and pepper , to taste
For the Chowder
- 3 links fresh chorizo , out of their casings
- 2 Tablespoons bacon grease or vegetable oil (if you don't have enough chorizo oil)
- 1 small onion , diced
- 2 serrano chiles , seeded and diced
- 1 jalapeno pepper , seeded and diced
- 5 ears of corn , stripped off their cobs
- salt and pepper , to taste
- 1-2 teaspoons of cumin , to taste
- 3 medium tomatoes , peeled, seeded and diced
- 1 ½ pounds white potatoes , peeled and diced (I had small white potatoes, and I used 7. Honestly, just keep adding potatoes to the pot until you like what you see)
- 2 cups corn stock (or more if you want soupier soup)
- 1 cup heavy cream
- 1 chipotle pepper in adobo sauce along with about 2 teaspoons of the sauce
For the Salsa
- The fried corn
- sweet onion , small dice
- 1 avocado , small dice
- 1 minced chile of choice: jalapeno , serrano or hotter. Or milder
- salt and pepper , to taste
- lime juice , to taste. I think I juiced 2 small limes for this
- Fresh cilantro , optional but lovely, either in the salsa or just sprinkled on the finished dish.
Instructions
For the Fried Corn
- In the same pan you fried the chorizo in, add the corn and salt and pepper, to taste.
- Fry over medium heat until the corn takes on some lovely color. Taste and adjust the seasonings.
- Spread out on a paper towel to cool.
For the Chowder
- In a medium skillet, brown the chorizo over medium heat.
- Crumble and set aside, reserving the oil for frying the corn.
- Heat a large, heavy-bottomed pot over medium heat.
- Add any chorizo oil you have left plus enough bacon fat or vegetable oil to equal about 2 Tablespoons. I used straight bacon fat since I didn't have any leftover chorizo oil.
- Add the onion and chiles to the pot and cook until you get some nice color on the onions. Not too dark; just golden brown.
- Add the corn, about a teaspoon of salt and some freshly ground pepper, cumin, tomatoes and potatoes.
- Stir around for a minute or two, and then add the corn stock.
- Turn the heat down and cover the pot. Simmer until the potatoes are tender.
- Puree the chipotle and adobo sauce with the heavy cream. I used a blender. This will only take about 4 seconds, so don't get crazy and end up with chipotle butter.
- Pour/scoop (if you ended up with whipped cream, you'll need to scoop it. I did) the chipotle cream into the pot.
- Simmer, uncovered, for about five minutes to reduce slightly.
- Add the crumbled chorizo and simmer for about 5 minutes more.
- Taste and adjust seasonings if necessary.
- Ladle into bowls and top with about 2 Tablespoons of the fried corn salsa.
- If you didn't add the cilantro to the salsa, or even if you did, sprinkle a bit more over each bowl.
For the Salsa
- Combine all the ingredients and stir gently but thoroughly.
- Taste and adjust seasonings, adding a bit more salt, pepper and/or lime juice, as necessary. Refrigerate until ready to serve.
Notes
If you don't have any extra corn cobs lying about, worry not. You can certainly substitute chicken or vegetable broth/stock. If you do have the cobs, it's worth it for the boost in sweet corny flavor.
If you don't like things too spicy, you can certainly substitute any type of chile you'd like including poblano, Anaheim, etc. Even a red or green bell pepper. The flavor will be different, but so what?
If you can't find/don't like chorizo, substitute any fresh sausage. The flavor will be different, but the world won't end. You will have made your own version, so good for you!
If you don't like things too spicy, you can certainly substitute any type of chile you'd like including poblano, Anaheim, etc. Even a red or green bell pepper. The flavor will be different, but so what?
If you can't find/don't like chorizo, substitute any fresh sausage. The flavor will be different, but the world won't end. You will have made your own version, so good for you!