Harvest Corn Chowder with Chorizo
- 6 cups fresh corn kernels (cut from 6 to 8 large ears) or frozen kernels, thawed, patted dry (about 2 pounds frozen), divided
- 4 cups low-salt chicken broth, divided
- 2 tablespoons olive oil
- 6 ounces smoked Spanish chorizo
- 1 1/2 cups chopped onion
- 1 pound (about 3 medium) unpeeled red-skinned potatoes, cut into 1/4-inch cubes (about 3 1/2 cups)
- 2 1/2 teaspoons dried thyme
- 1/8 teaspoon (scant) cayenne pepper
- 2 cups half and half
- Fresh thyme sprigs (for garnish)
- This recipe is gluten-free (some ingredients require gluten-free brands)
- Produce
- 1 pound (about 3 medium) unpeeled red-skinned potatoes, red (1 cut into 4-inch cubes)
- Corn, fresh (6 cups)
- Onion (1 1/2 cups)
- Thyme, dried (2 1/2 teaspoons)
- Thyme, Fresh sprigs (1)
- Meat
Spanish chorizo, smoked (6 ounces)
- Canned Goods
- Chicken broth, low-salt (4 cups)
- Cooking & Baking
- Cayenne pepper, scant (1/8 teaspoon)
- Olive oil (2 tablespoons)
- Dairy
- Half and half (2 cups)
Preparation
Read recipe preparation on bonappetit.com
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Recipe Stats
Published November 1, 2009 (3 years ago).
19 people saved this recipe.
