Chorizo Corn Chowder
Jalapenos are the most popular chile peppers in the US. This is probably due to the availability and versatility of the chile. Jalapenos have a balanced combination of flavor and heat.
The demand for these have caused breeders to develop a broad range of varieties. You can now get jalapenos with various heat level and sizes. These can be used in salsas, stuffed, or eaten straight with cheeseburgers (my personal favorite).
Ingredients:
8 strips bacon, sliced
1/8 cup butter
1 medium white onions, diced
1 sweet red pepper, diced
3 ribs celery, diced
2 cloves garlic, minced
2 bay leaves
3 medium white potatoes, diced
3 Portuguese chorizos (or any similar), cooked and diced
1 tsp paprika
kosher salt to taste
5 ears of sweet corn
8 cups of vegetable stock or plain water
1 cup heavy cream, 35%
1 jalapeño pepper, minced
3/4 cup cilantro, chopped, stalks and leaves separated
3/4 cup melted butter + 3/4 cup water, mixed together
Instructions:
In a stock pot, cook bacon, render fat off. Remove fat. Add 1/8 cup butter. Sauté onions, red pepper, and celery together, until translucent. Add garlic, bay leaves, potatoes, chorizos, and paprika. Season with salt. Sauté for about 3 to 5 minutes.
Cut kernels off the cob. Add corn kernels into the pot, and the cobs as well, to enhance flavour. Add vegetable stock or water. Cook on medium low heat for about half an hour.
Add cream, jalapeño, and chopped cilantro stalks. Lower heat and simmer for about 10 minutes. Add the butter and water mixture. Simmer for another 10 minutes or until soup attains a thick consistency. (You may thin it down with more vegetable stock or water if you prefer a more runny consistency.) Remove cobs.
Adjust seasoning to taste. Add the chopped cilantro leaves. Sprinkle a bit more paprika just before serving. Makes 10 to 12 servings.
From masonjars.lanternalley.com