Corn Chowder With Chorizo and Chiles(Cook's Country)

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   1.

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   PREP CORN Following associated image at left, cut kernels from ears of corn; reserve kernels and cobs separately.

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   Puree canned corn and 2 cups broth in blender until smooth.

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   2.

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   SAUTE VEGETABLES Cook chorizo in Dutch oven over medium heat until crisp, about 8 minutes.

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   Using slotted spoon, transfer chorizo to paper towel-lined plate and reserve.

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   Cook onion, chiles, cumin, corn kernels, 1/2 teaspoon salt, and 1/4 teaspoon pepper in same pan until vegetables are softened and golden brown, 6 to 8 minutes.

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   3.

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   FINISH SOUP Add potatoes, corn puree, remaining broth, and reserved corn cobs to Dutch oven and bring to boil.

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    Reduce heat to medium-low and simmer until potatoes are tender, about 15 minutes.

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    Discard cobs and stir in cream, cilantro, and reserved chorizo.

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    Season with salt and pepper.

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    Serve.

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    (Soup can be refrigerated in airtight container for 3 days.

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    ).

* Per serving · 4 servings · Values may vary.