Chorizo Corn Chowder
This one pot chowder is oh-so-easy, and our Bison Chorizo makes it oh-so-good! Another keeper for the recipe box!
Ingredients:
- 1.5 - pounds organic baby potatoes
- 1 – tablespoon olive oil
- 1 – tablespoon butter
- 1 – 1 pound package Wild Idea Bison Chorizo
- 1 – medium onion, chopped
- 4 – stalks celery, diced
- 2 – teaspoons salt
- 1 – teaspoon black pepper
- 1 – teaspoon chili flake
- 3 – organic ears of sweet corn, shucked
- 1 – quart buffalo bone broth, or organic chicken or beef broth
- 1 – quart milk
- 2 – tablespoons corn starch
- ½ - cup cilantro, chopped
- 1 – lemon, juiced
- Butter
- Hot sauce
Preparation:
- Wash the potatoes and make a small slit in each one. Place on a plate and microwave them until slightly tender. Remove and allow to come to room temperature. Quarter or dice the potatoes. Set aside until ready to use.
- In a soup pot over medium high heat add the olive oil and butter. Swirl to incorporate.
- Crumble in the buffalo chorizo, breaking up further with a spatula as the meat browns.
- Add the onion, celery, corn and seasonings and stir to incorporate. Sauté until the vegetables are al dente.
- Add the broth to the pot and bring to full heat.
- Add the potatoes and stir, to incorporate. Bring to a boil.
- Whisk the corn starch into the milk, and slowly stir the corn starch milk into the pot. Bring to a full boil, then reduce heat to low. *If the chowder isn’t to your desired thickness, add a bit more cornstarch/milk slurry.
- Stir in the cilantro and lemon juice, and season to taste.
- Serve immediately, adding a dollop of butter to each bowl.
Wild Idea Buffalo Chorizo is made with our 100% grass-fed/grass-finished bison meat and authentic Mexican, organic seasonings. It has just the right amount of spice without being too hot.