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madbakerThis week's Resolution Recipe: Charred Corn and Chorizo Chowder.
3 ears of corn, husked (I used 1 lb frozen charred corn kernels. Much easier.)
2 Tbsp olive oil
1 lb fresh Spanish chorizo sausage (I used 1/2 lb house-made cured Spanish chorizo. I don't think fresh Spanish chorizo sausages are available on this coast. Mexican, yes...)
1 large onion, chopped
2 bell peppers, chopped
4 cloves garlic (Ha! I used... more.)
salt
1 Tbsp brown sugar
1 1/2 tsp paprika plus more for finishing
1 14-oz can crushed or diced tomato
1/2 lb potatoes, cut into 1/2" chunks
5 cups chicken stock (I used house-made)
8 oz cherry tomatoes, cut in half (I used small tomatoes)
1 tsp sherry vinegar or red wine vinegar
1 cup sour cream (I used creme fraiche)
1/2 cup freshly chopped herbs such as chives and parsley (I used those two)
(Omit instructions for charring fresh ears of corn)
Heat 1 tbsp olive oil in a large pot over medium-low heat. Once warm, add the chorizo; when browned, about 3-5 minutes, transfer to a plate and set aside. (If you have ground chorizo, saute until cooked through and browned, about 6-8 minutes, then transfer out.) There should be about 2 Tbsp oil in the pot; if not, add olive oil as needed.
Cook onions, peppers, garlic, and 1 tsp salt over medium heat in aforesaid pot, for about 6 minutes. Stir in the sugar and paprika and cook for another 2 minutes. Then stir in the canned tomato and cook until thickened, about 5-7 minutes.
Add the potatoes and stock; bring to a simmer and cook about 10-15 minutes, until the potatoes are tender but not falling apart. Stir in the cherry tomatoes, vinegar, 1/4 cup sour cream, chorizo, and corn; turn off the heat. Ladle into bowls and serve with a dollop of the remaining sour cream, the herbs, and a sprinkle of paprika.
What worked: This was better than I expected. The cured chorizo was fine - I diced it. The frozen charred corn was much quicker and easier.
What didn't: No real complaints. It made more than 4 servings; I would put it at 6-8.
Will I make it again? Probably. Although that was the last of the house-cured Spanish chorizo...
2 Tbsp olive oil
1 lb fresh Spanish chorizo sausage (I used 1/2 lb house-made cured Spanish chorizo. I don't think fresh Spanish chorizo sausages are available on this coast. Mexican, yes...)
1 large onion, chopped
2 bell peppers, chopped
4 cloves garlic (Ha! I used... more.)
salt
1 Tbsp brown sugar
1 1/2 tsp paprika plus more for finishing
1 14-oz can crushed or diced tomato
1/2 lb potatoes, cut into 1/2" chunks
5 cups chicken stock (I used house-made)
8 oz cherry tomatoes, cut in half (I used small tomatoes)
1 tsp sherry vinegar or red wine vinegar
1 cup sour cream (I used creme fraiche)
1/2 cup freshly chopped herbs such as chives and parsley (I used those two)
(Omit instructions for charring fresh ears of corn)
Heat 1 tbsp olive oil in a large pot over medium-low heat. Once warm, add the chorizo; when browned, about 3-5 minutes, transfer to a plate and set aside. (If you have ground chorizo, saute until cooked through and browned, about 6-8 minutes, then transfer out.) There should be about 2 Tbsp oil in the pot; if not, add olive oil as needed.
Cook onions, peppers, garlic, and 1 tsp salt over medium heat in aforesaid pot, for about 6 minutes. Stir in the sugar and paprika and cook for another 2 minutes. Then stir in the canned tomato and cook until thickened, about 5-7 minutes.
Add the potatoes and stock; bring to a simmer and cook about 10-15 minutes, until the potatoes are tender but not falling apart. Stir in the cherry tomatoes, vinegar, 1/4 cup sour cream, chorizo, and corn; turn off the heat. Ladle into bowls and serve with a dollop of the remaining sour cream, the herbs, and a sprinkle of paprika.
What worked: This was better than I expected. The cured chorizo was fine - I diced it. The frozen charred corn was much quicker and easier.
What didn't: No real complaints. It made more than 4 servings; I would put it at 6-8.
Will I make it again? Probably. Although that was the last of the house-cured Spanish chorizo...
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Date: 2021-11-01 11:26 pm (UTC)no subject
Date: 2021-11-04 01:47 am (UTC)