Chorizo Corn Chowder
Rated 5.0 stars by 1 users
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
Directions
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.
Recipe Note
Frozen sweet corn can be substituted, if fresh seasonal sweet corn isn’t available.