Corn Chowder with Chorizo and Chiles

Name: Corn Chowder with Chorizo and Chiles
Yield: Serves 6 to 8
Ingredients: 6 ears, corn; 2 , (15-ounce) cans whole kernel corn; 5 cups, low-sodium chicken broth; 4 ounces, Spanish-style chorizo sausage, finely chopped; 1 - 2 , jalapeño chiles, seeded and minced; 1/2 teaspoon, cumin; 1 , onion, chopped; , Salt and pepper; 1 pound, red potatoes, scrubbed and cut into 1/2-inch dice; 1 cup, heavy cream; 1/4 cup, cilantro, chopped

Main Courses
Pork
Vegetables
Soups

Appears in Cook's Country June/July 2009

Thick, chunky chowder has always been a humble food made with whatever is around. Looking through recipes, we found none delivered everything we sought in ours: velvety texture, unambiguous corn flavor, plentiful, plump kernels, and delicacy.

SERVES 6 to 8

TIME 1 hour

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