Monday, August 23, 2021

Mexican Corn Chowder

Yield: 8 servings

Ingredients

  • 1.5 lbs. frozen corn, thawed
  • 2 cups chicken stock
  • 8 oz. chorizo
  • 3 tbsp butter
  • 1 white onion, chopped
  • 1/2 red onion, chopped
  • 2 green bell peppers, seeded and chopped
  • 1 jalapeno, seeded and chopped
  • 1 tsp chili powder
  • 2 tsp salt
  • 3/4 tsp cumin
  • 1/4 tsp black pepper
  • 1 cup heavy whipping cream
  • 1 lime, zested and juiced
  • Garnish (optional)
    • Sliced jalapeno
    • Sliced lime
    • Red bell pepper, chopped

Directions

  1. Add the corn and chicken stock to a slow cooker.
  2. Cook the chorizo in a large skillet.  Spoon the meat into the slow cooker.
  3. Melt 1 tbsp in the pan used to cook the chorizo.  Add the onions & peppers and cook until tender.  Add the chili powder, salt, cumin, and black pepper and cook for 1 minute longer.  Transfer to the slow cooker.
  4. Cook over low heat for 3.5 - 4.0 hours.
  5. Add the cream, lime zest, and lime juice.  If desired, process briefly with an immersion blender to cream it a bit.
  6. Serve hot.  Garnish as desired.
Adapted from Taste of Home.





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