Chorizo Sausage Corn Chowder Food

CORN CHOWDER WITH SAUSAGE

Steps:

• Combine potatoes, salt, marjoram, and water in a soup pot. Boil until potatoes are just tender.
• Brown sausage and onion in a skillet over medium heat. Drain off excess fat, and add to the potatoes.
• Stir in the cans of corn and the evaporated milk. Heat through, and serve.

SAUSAGE CORN CHOWDER

Steps:

• In a Dutch oven or soup kettle, cook sausage and onion over medium heat until meat is no longer pink; drain. Add the potatoes, water, salt, marjoram and pepper., Bring to a boil. Reduce heat; cover and simmer for 15 minutes or until potatoes are just tender. Add the corn, cream-style corn and milk; heat through.

CHORIZO CORN CHOWDER

Steps:

• Preheat the oven to broil. Move the top oven rack to about 6 inches from the broiler. Place the chiles on a foil lined or well greased baking pan and broil for 15-18 minutes, turning over every 2-3 minutes. (Set a timer and be ready to turn them several times.) You want the chiles to be soft and blackened all over when you remove them from the oven. Transfer the roasted chiles to a dish with a lid (or a dish that can be tightly covered with foil). Cover and let rest for 10-15 minutes. The blackened portions should peel right off after resting. Peel and seed the chiles and chop into 1/4" - 1/2" pieces.
• In a large pot, cook and crumble the chorizo over medium heat, about 6-7 minutes. Drain the grease well and add the corn and broth. Bring to a boil and then reduce to a simmer just until the corn is tender and warm. Add the cream and poblanos. Stir and cook for about 2 more minutes, just to blend the flavors. Taste the broth and add salt and pepper, to taste.
• Scoop into bowls and top with onions and basil. Serve with a wedge of lime for squeezing on top. Enjoy!

CHORIZO SAUSAGE CORN CHOWDER

Steps:

• In a nonstick Dutch oven, saute the corn, onion and celery in oil until tender. Add garlic; cook 1 minute longer. Stir in the broth, sherry, bay leaves, thyme and pepper. Bring to a boil. Reduce heat; simmer, uncovered, for 8-10 minutes. Discard bay leaves., Cool slightly. In a food processor, process soup in batches until blended. Return all to pan. Stir in sausage and cream; heat through. Sprinkle with cheese, red pepper and green onions.

30 MINUTE SMOKED SAUSAGE AND CORN CHOWDER

Steps:

• In large saucepan, cook onions in oil over medium heat 3-4 minutes or until tender.
• Stir in sausage, broth, potatoes, corn and red pepper.
• Bring to a boil; reduce heat to low.
• Simmer uncovered for 20 minutes.
• Stir in cream; heat through.
• Garnish with additional sliced green onions, if desired.

CHORIZO, BLACK BEAN & CORN CHOWDER

Steps:

• In a large saucepan set over medium-high heat, heat a drizzle of oil and saute the onion, carrot, and celery for about 5 minutes, until soft.
• Add the chorizo sausage, squeezed out of it's casing, breaking it up with a spoon, until the meat is no longer pink.
• Stir in the green onions, garlic, and cumin and cook for another minute or two.
• Add the corn, beans, potato, and stock and bring to a simmer.
• Reduce the heat, cover, and cook for about 20 minutes, until the potatoes are tender.
• Simmer for a bit longer (uncovered) if you'd like to thicken up a bit, then stir in the cream or coconut milk and heat through.
• Serve immediately.

HEARTY CORN CHOWDER WITH SAUSAGE AND POTATOES

Steps:

• Gather the ingredients.
• Heat the oil in a large Dutch oven or saucepan over medium heat. When the oil shimmers, brown the sausage with the chopped onion until the sausage is no longer pink and the onion is softened and lightly browned.
• Stir the flour into the sausage and onion mixture until well blended. Cook, stirring, for 2 minutes.
• Gradually add the chicken broth and stir until well blended.
• Add the diced potatoes, corn, cream-style corn, pepper, and hot sauce. Bring to a simmer and continue cooking for 5 minutes, stirring frequently.
• Cover and continue cooking, stirring occasionally, until the potatoes are tender.
• Add the half-and-half, light cream, or milk; stir in the butter.
• Taste and add salt, as needed, and heat through.
• Serve and enjoy.

SPICY CHORIZO SAUSAGE AND POTATO CHOWDER

Steps:

• Gather the ingredients.
• Remove the sausage casings and crumble the sausage into a large skillet over medium heat. Add the onions and cook, stirring frequently, until the onions are lightly browned and the sausage is no longer pink.
• In a 4- to 6-quart slow cooker, combine the chicken broth, diced potatoes, cream of chicken soup, parsley, and Boursin or cream cheese. Stir in the cooked sausage and onions, blending ingredients well. Stir in the corn.
• Cover and cook on low for 5 to 7 hours, or until the potatoes are tender, stirring occasionally.
• Enjoy.