Time to get back caught up on the yummies that I’ve created to share with you now that the nasty bout of flu is over. I’m just glad it hit early enough that I’ll be happy and healthy for the Christmas holidays and traveling. I’m also glad that we are finally getting to temperatures back above freezing. It’s been COLD!
There have been one advantage to the cold: I used it to help me cool down my candies faster! LOL. It’s amazing how quick brittle will set at 11°F. And while I am working on holiday candies and cookies, I also have a wonderfully warm Potato and Corn Chowder recipe to share with you.
Plato’s quote “Necessity…the mother of invention” applies with this recipe. I wanted to make my potato leek soup but didn’t have enough potatoes or leeks and no bacon but I did have cured Spanish Chorizo and corn. I also had some green chilies in the freezer.
This chowder is a great way to use up leftover cured meats from a holiday meat and cheese plate because you could substitute the Chorizo for pepperoni, coppa, pancetta, Serrano ham or salami and of course bacon if you have it. And while I love the flavor of the leeks in it, if you don’t have any, just use all shallots of finely chopped onion.
Another beautiful advantage to this chowder recipe is that not only is it thick, rich and flavorful, it is completely without cream and only a little butter. For those who don’t want any dairy products in it, just replace the butter with more olive oil. And while you could leave out the meat for a vegetarian version, it really does add so much flavor, I think the soup would be lacking without it.
Serve up this Potato and Corn Chowder to stay warm or as the starter for you holiday meals. It’s spicy, yummy and just begs to help warm you up on those cold winter days. It’s also good for breakfast on those morning where you’re too lazy or rushed to make the regular breakfast foods. But then as my hubby likes to say “the tummy doesn’t know the difference, just eat what’s good.”
Potato and Corn Chowder
1/2 cup chopped cured Spanish Chorizo (or your favorite cured meat or bacon)
2 Tbsp. olive oil
2 Tbsp. butter
1 large leek
1/2 cup finely chopped shallot
1/4 cup green chilies, finely chopped (or add depending on your spicy levels)
4 cups thinly sliced Russet potatoes
1 cup frozen corn
6 cups chicken or veggie stock
Salt and pepper to taste
In a large pot over medium heat, cook Chorizo until crispy Remove from pan and drain on paper towels, leaving the rendered fat in the pan. Add butter and olive oil to the pot. Once melted, cooked leeks until tender, about 10 minutes. Add the shallots and green chilies to the pot in the last two to three minutes of the leeks cooking.
Add the potatoes and frozen corn to the pot and pour in chicken or veggie stock, bring to a boil and simmer until the potatoes are tender, at least 30 minutes (about 45 is better). Using a food processor or stick hand blender, process the ingredients into a thick smooth texture to make the perfect chowder consistency (or if you like it chunky, just mash up with a potato masher). Return to the pan and simmer for about five more minutes to rewarm. Season with salt and pepper. Stir in crispy Chorizo and serve topped with a sprinkle of cheese or chopped parsley.
Yield: 8 servings.
More warm chowder recipes: