It has been SO long since I have blogged here. I am not really sure why, other than the fact that my life has been in such a flux for the past couple years. But I am finally settled for a little while, so I figured it was time to post a new recipe. Our CSA started back up about a month ago. I have been traveling so much that I have not managed to cook for a while, but tonight I needed to use up some corn. I had already put up 12 ears a couple weeks ago, so I didn't want to freeze this batch. So I decided it was time to give my slow cooker a workout too and make some chowder. As I was putting it all together, I remembered that I had a beautiful Spanish chorizo, so I diced some of it and used it to flavor the chowder.
Corn & Chorizo Chowder
5 ears of corn*, kernels cut off
5 small red skin* potatoes
1 small candy onion*, chopped
2 1/2 cups chicken stock
2 tsp kosher salt
1 tsp fresh ground pepper
4 oz Spanish chorizo, diced
1 cup evaporated milk or heavy cream
1. Cut corn kernels from the cob. Set aside 1 cup kernels. Add all ingredients into crock of slow-cooker. Cover and cook on LOW until potatoes are cooked.
2. Remove half of the chowder to a blender. Allow to cool slightly, then puree until smooth. Return puree to crockpot and add evaporated milk or cream. Cook on LOW until heated through. Garnish with fresh corn, if desired.
*CSA ingredients
