A few weeks ago a huge box of goodies arrived on my door sent by the good folks at V&V Supremo. They specialize in Mexican products – chorizo, cheeses, cremas ans sour creams. I have a hard time finding good, authentic Mexican ingredients here in my rural area, so it was a real treat to have so many yummy ingredients at the ready!
I’ve long wanted to make a spin on my Southwestern Potato & Corn Chowder using chorizo for a Mexican twist. So, that’s pretty much what I did. The flavor from the chorizo just melts down into every bite of the soup. Chunks of tender potato and crunchy corn make for a filling soup that fills you up, but doesn’t weigh you down. I used some quesco fresco to crumble on top, and a little fresh cilantro. It was amazing!
I’ll definitely be stocking up on more of their chorizo next time I’m doing a stock-up trip in the big city. It’s great to have around for so many applications, and has so much more flavor than traditional sausage…that isn’t spicy either – just intensely flavored. If you’ve never used chorizo in your kitchen before, this soup is a great place to start! Make this one soon, guys – it’s a winner!
Mexican Chorizo & Corn Chowder
1 Tbsp olive oil
12 oz. pork or beef chorizo, casing removed
1 large onion, chopped
1 red bell pepper, diced
1 poblano pepper, diced
3 cloves garlic, minced
1/3 cup flour
1 tsp salt, plus more to taste
1/2 tsp freshly-ground black pepper, plus more to taste
1 tsp ground cumin
8 cups chicken broth
4 cups starchy potatoes (Russet or Yukon Gold), peeled and cut into 1/2-inch cubes
1 lb frozen corn kernels
1/2 cup Mexican crema or sour cream
1 cup Queso Fresco, crumbled
1/2 cup fresh chopped cilantro, for serving
Heat olive oil in large dutch oven over medium-high heat. Add chorizo and cook, breaking up into chunks until it breaks down – about 5 minutes. Remove with slotted spoon and set aside.
Reduce heat to medium and add the onions and peppers. Cook 10 minutes, until the onions are translucent. Add the garlic and cook for an additional minute until fragrant.
Stir in the flour, salt, pepper, and cumin. Cook 3 minutes. Slowly add in broth and bring to a boil. Add the potatoes, reduce heat and simmer, uncovered, 15 minutes, until the potatoes are fork tender.
Add the corn, the sour cream, and the cooked chorizo – cook for about 15 minutes more. Season to taste with salt and pepper. If you want a thicker consistency, give the chowder a few mashes with a potato masher to break down some of the potatoes and thicken the mixture.
To serve, ladle chowder into bowl. Top with crumbled cheese and fresh cilantro.
Disclaimer: I was provided with products courtesy of V&V Supremo. As always, all thoughts and opinions are my own.
