DESCRIPTION
This Spanish Corn Chowder recipe is ready in under 15 minutes. It has sweet corn, chorizo, roasted red peppers, and parsley for some fresh flavor.
Yield 8 cups.
Ingredients
Units
Scale
- 4 cups low-sodium chicken stock
- 1 medium baking potato
- 3 cups frozen corn
- 3.5 oz. Spanish chorizo
- 1 tsp. salt
- 1/4 tsp. smoked paprika
- 4 oz. jar of diced pimentos (with juice)*
- 1/4 cup fresh flat-leaf parsley (optional)
Instructions
- Put a large pot or Dutch oven over high heat. Pour in the chicken stock and cover it.
- Grate the potato (peel and all). Put the corn in a microwave-safe bowl. Put it in the microwave on full power until defrosted and warmed, 2-3 minutes.
- When the stock comes to a boil, add the potato. Stir. Re-cover the pot. When it reaches a boil again, reduce heat to a moderate simmer. Cover.
- Finely chop the chorizo. Add to pot. Stir. Cover.
- Scoop out 1 cup of the hot liquid from the pot and put it in a blender with 2 cups of the defrosted corn, the salt and the paprika. Puree. Pour it into the soup pot along with the rest of the corn and the diced pimentos with their juice.
- Continue to cook the soup covered at a moderate simmer until the potato shreds are cooked through. While it finishes cooking, chop the parsley, if using. Ladle soup into bowls and optionally sprinkle with parsley.
Notes
*NOTE: Diced pimentos are essentially jarred roasted red peppers that are cut up. You can buy the peppers whole if you want to cut them up yourself. Whatever peppers you do get, try to find a brand that doesn’t include sugar in the ingredients. The less sweet ones tend to have a stronger roasted flavor and are perfect for this soup.