Charred Corn and Tolucan Green Chorizo Chowder



Sweet summer corn is coming into its peak right now, which means our household is pretty much made of corn kernels at this point. Not that I'm complaining. Whether it's raw, grilled, sauteed, popped, roasted, or creamed I kind of can't get enough corn this time of year, so I thought I'd share one of my favorite ways to use it - Charred Corn and Tolucan Green Chorizo Chowder.


What the hell is green chorizo, you ask? Well, we are lucky enough to live in San Pedro, CA, where our friend The Choriman makes some of the best damn artisan chorizo you will ever find. Like, ever. And while his breakfast burritos have become a weekend staple for our family, I love even more that he sells his chorizo by the pound so that I can cook with it at home. He makes several variations, all of which are delicious, but our favorite is the Tolucan Green Chorizo, which is like nothing you've ever tasted and SO INCREDIBLY GOOD.



I get that not everyone will be able to get Choriman chorizo, so you can substitute other soft chorizo (or even soyrizo if that's your jam). Your chowder will obviously come out a reddish-orange color rather than be green like mine. It will still taste great - just not as great. ;-)


So, here goes... Oh, by the way, I actually like to make a big batch of this chowder and freeze it in pint- or quart-size containers for easy thaw-and-heat meals later on.


Charred Corn and Tolucan Green Chorizo Chowder

(Makes 2 quarts)


Ingredients:

  • 2 poblano chiles (or anaheim or other large green chile)

  • 1 pound Choriman Tolucan Green Chorizo (Note: If you are using a chorizo that comes in a casing you'll need to remove the casing before cooking it.)

  • 4 cups fresh corn kernels (from about 5-6 ears)

  • 2 cups reduced-sodium (or homemade) chicken broth

  • 1 cup heavy cream

  • Pickled red onions, for serving

  • Cilantro leaves, for serving

  • Lime wedges, for serving

Directions:


Preheat broiler. Spread chiles and corn kernels on an oiled rimmed baking sheet and broil, turning as needed, until the chiles are blackened all over and the corn has charred spots. Let the chiles cool, then peel, remove the stem and seeds, and roughly chop. Set aside.


Cook chorizo in a large saucepan over medium heat, breaking it into smaller pieces with a wooden spoon. (Note: Choriman chorizo does not release as much fat as most soft chorizos do when cooked. If your chorizo releases a lot of fat you'll want to strain it through a fine mesh strainer and discard the fat. Wipe your pot clean with a paper towel before proceeding to the next step.)


Stir in corn, broth, cream and poblanos. Bring to a boil and then simmer, stirring occasionally, until flavors have melded. Season with salt and pepper to taste.


Ladle soup into bowls, top with pickled red onion and cilantro and serve with lime for squeezing on top.

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