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Wednesday, August 15, 2018

Sweet Corn & Chorizo

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

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