Sweet and Spicy Corn Chowder
End of season fresh corn is delicious and plentiful. When you visit the farmer’s markets at the end of the summer or the beginning of fall, you will find many of the fruits and vegetables at their peak perfection.
Mother Nature was wise in knowing that a Fall Harvest would keep us stocked in fresh fruits and vegetables throughout the cold winter months.
This delicious, creamy soup isn’t as decadent as you might think. Instead of using large amounts of heavy cream or other dairy products, this soup gets its silky texture by pureeing several cups of the soup from the skillet and adding a modest amount of half and half.
- 8 oz. ground bulk Chorizo sausage
- 2 stalks celery finely chopped
- 2 large carrots finely chopped
- ½ large white onion finely chopped
- 4 cloves fresh garlic finely minced
- 1 jalapeno pepper finely chopped
- 6 c. organic chicken or vegetable stock
- 2 lbs. Russet potatoes chopped
- 4 ears sweet corn kernels only
- 2 teaspoons fresh oregano
- 1 bay leaf
- Sea salt and black pepper to taste
- 1/2 cup half and half tempered
- Optional: fresh chives to garnish
Thoroughly wash all vegetables and pat dry before prepping. Potatoes peels can be left on or removed according to personal preference.
Brown sausage in a large, high-sided skillet over medium-high heat. Transfer sausage to a plate and drain all but 1-2 tablespoons of fat from skillet.
Reduce heat to medium and add chopped celery, carrots, onion, garlic, and jalapeno pepper to skillet. Sauté for several minutes, stirring continually, until vegetables are soft and fragrant.
Return sausage to skillet, along with chicken or vegetable stock. Add potatoes, sweet corn, oregano, and bay leaf to skillet. Season with salt and black pepper, to taste, and stir to combine.
Reduce heat to medium-low and simmer, uncovered, until heated through and potatoes are tender, approximately 20 minutes. Stir occasionally while cooking.
Transfer 3-4 cups of soup mixture to a blender or food processor and blend until smooth. (See safety tip above first!). Pour pureed soup mixture back into skillet and stir to combine.
To prevent curdling, add 2-3 tablespoons of hot soup mixture, one tablespoon at a time, to half and half before stirring into the skillet. Stir to combine and simmer another 5-10 minutes to heat through. Remove bay leaf and serve immediately – enjoy!
Use up that delicious end-of-summer corn on the cob and make this delicious corn chowder.
Tip: Use extreme caution when blending hot liquids as they can explode. Cool slightly and make sure the lid to your blender is properly ventilated before proceeding.