Harvest Corn Chowder With Chorizo Food

CORN CHOWDER

Steps:

• Heat the butter and 1 tablespoon olive oil in a soup pot over medium heat. Add the onion, garlic, and thyme and cook until the vegetables are good and soft, 8 to 10 minutes. Dust the vegetables with flour and stir to coat everything well. Pour in the vegetable stock and bring to a boil. Add the cream and the potatoes, bring to a boil and boil hard for about 7 minutes, until the potatoes break down (this will help to thicken the soup and give it a good texture).
• Cut the corn kernels off the cob and add to the soup. Season with salt and pepper and simmer until the corn is soft, about 10 to 12 minutes. Stir in the parsley and give it another little drink of olive oil. Ladle the soup into bowls and serve.

HARVEST CHOWDER

Steps:

• Brown ground beef with onions. Add salt and pepper to taste. drain.
• Mix in remaining ingredients. Do NOT drain the canned good.
• Heat until cheese is melted and soup is thoroughly heated.

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.

HARVEST CORN CHOWDER

Steps:

• In a large saucepan, saute onion in butter until tender. Add the cream-style corn, kernel corn, potatoes, soup and mushrooms. Stir in milk. Add green and red peppers. Season with pepper. , Bring to a boil. Reduce heat; cover and simmer for 30 minutes or until vegetables are tender. Garnish with bacon.

CHORIZO CHOWDER

Steps:

• Heat the butter in a large pan and cook the onion, garlic and potatoes for 5 minutes until lightly golden.
• Add the leek and cayenne and cook for a further 1 minute.
• Add the stock, bring to the boil and simmer for 20 minutes until the potatoes are very soft and beginning to break up into the soup.
• Using a potato masher, roughly mash the potatoes into the soup.
• Stir in the chorizo and simmer gently for 5 minutes until the orange coloured oil from the chorizo rises to the surface of the soup.
• Check the seasoning, ladle into bowls and garnish with a sprig of flat leaf parsley.
• Serve with lots of crusty bread for mopping up.