Steffani’s Southwest Corn Chowder
Chef Steffani Adaska
8 ounces chorizo, small diced
1/4 cup good olive oil
3 large yellow onions, medium dice
3 tablespoons unsalted butter
1/2 cup flour
2 teaspoons kosher salt
1 teaspoon freshly ground black pepper
1/2 teaspoon ground turmeric
1 teaspoon cayenne or chili powder
1 Tablespoon ground cumin
12 cups chicken stock
6 cups medium-diced white or red boiling potatoes, unpeeled (approx. 2 pounds)
3 pounds frozen yellow sweet corn, defrosted (or, ideally 10 ears fresh)
2 cups half-and-half
2 small cans of diced green chilis
1/2 pound Monterey Jack cheese, grated
1 bunch fresh cilantro, stemmed, chopped, but save a few leaves for garnish
sour cream, garnish
· In a large stockpot over medium-high heat, cook chorizo and olive oil until the chorizo is cooked through about 5-6 minutes.
· Reduce the heat to medium, add the onions and butter to the pan, and cook for 10 minutes, until the onions are translucent.
· Stir in the flour, salt, pepper, cayenne, cumin and turmeric and cook for 3 minutes. Add the chicken stock and potatoes, bring to a boil, and simmer uncovered for 15 minutes, until the potatoes are tender.
· Add the corn to the soup, then add the half-and-half, chili peppers and cheddar. Cook for 5 more minutes, until the cheese is melted. Add fresh cilantro. Season to taste, with salt and pepper.
· Serve hot with a garnish of cheddar, a dollup of sour cream and a sprig of fresh cilantro.
Chef’s Notes: If using fresh corn, cut the kernels off the cob and blanch them for 3 minutes in boiling salted water. Drain. Chorizo is a paprika infused pork sausage used in Spanish and Portoguese cooking. You can find it in the grocery store near where Kielbasa is sold.