I love SOUP! If there’s one reason to wish for the temperatures to drop, it’s to have an excuse to make soup every night of the week. This was my first soup of the end of summer/fall season, and if the steamy, creamy broth doesn’t warm your insides… the kick from the chorizo certainly will! I made a big batch of this soup for our September Book Club Cuisine. Our book this month was “The Light Between Oceans,” a novel about a lighthouse keeper who has to make a difficult decision when a baby and the body of a man wash up on his island.
The idea of a solitary, isolated lighthouse made me crave something hearty and warm. I love corn chowder with cilantro, so I decided to spice it up even more with some leftover chorizo I had from a previous post: Pumpkin Chorizo Cannelloni.
Something to keep in mind as you’re making this soup, chorizo is very greasy. I know I said I wanted something body-warming, but heartburn is a little extreme!
TIP: I used a paper towel to blot as much of the grease off the meat as I could before I added it to the soup. As it was heating in the soup, more grease will rise to the top. I used a huge, silver spoon to skim the top of soup about 3 or 4 times to get the rest of it. Afterward, I was left with a nice creamy, spicy soup.
Adapted from Bon Appetit
4 cups frozen corn, divided
1 large potato chopped, divided
1 small onion, chopped
2 garlic cloves chopped
8 oz ground chorizo
2 cans low sodium chicken broth
1 1/2 cups half and half
1 big handful of cilantro chopped
1 teaspoon dried thyme
1/8 teaspoon cayenne pepper
1 tablespoon olive oil
1. Saute garlic in olive oil in a big soup pot.
2. Add onion and sauté for 3-5 minutes until they start to soften.
3. Add 2 cups of corn, half of your chopped potatoes, thyme, canyenne and 1 can of chicken broth. Boil until potatoes start to soften.
4. Use a hand mixer or hand blender to coarsely puree the base of the soup.
5. Once pureed, add the remaining 2 cups of corn and remaining potatoes on medium to medium-high heat until potatoes begin to soften. Stir often!
6. While your soup is cooking, in a separate pan, brown your chorizo. Once it’s browned, use a slotted spoon to transfer to another plate where you can blot the meat well with paper towel.
7. Once your potatoes are cooked through, add your blotted chorizo and half and half to the soup pot. Let simmer for another 10-15 minutes. Stir the soup several times while it’s simmering. If chorizo grease rises to the top of the soup, use a big spoon to skim it out. You may need to do this 3-5 times.
8. Once the soup is close to done, add your chopped cilantro and stir to warm.
9. Ladle into bowls and enjoy!