Tuesday, September 8, 2015

Southwestern Corn and Chorizo Chowder with Apple Cheddar Bread

Chorizo and sweet summer corn give this seasonal chowder a balanced savory sweet flavor. Adding a minced jalapeno can add just the right amount of heat on a chilly autumn evening. Recipe adapted from Bon Appetit and Meredith Deeds (Star Tribune) and serves 4-6.
  • 1 tsp. olive oil
  • 8 oz. Mexican chorizo
  • 1 sweet onion, diced 
  • 1 cup seeded, diced red and yellow sweet mini peppers
  • optional 1 jalapeno, seeded and diced into small pieces
  • 3 TB. flour 
  • 1 tsp. dried thyme
  • scant cayenne pepper 
  • salt and freshly ground pepper to taste 
  • 5 cups fresh corn kernels scrapped from the cob (about 4-5 ears) or frozen corn thawed and patted dry
  • 5 cups low-sodium chicken broth
  • 2 medium red potatoes, peeled and diced into small pieces
  • 2 medium tomatoes, seeded, diced and patted dry on a paper towel
  • 1/4 cup whipping cream
  • Heat oil and brown sausage breaking it up with a fork or pastry blender. Cook about 4 minutes. Add in onions and peppers and jalapeno (if adding). Cook until vegetables are tender about 5 minutes. Sprinkle in flour stirring for 2 minutes. 
  • Puree 1 cup of corn with 1 cup chicken broth. Pour into pan, add potatoes with rest of chicken stock, thyme and cayenne pepper if adding. Salt and pepper to taste. 
  • Reduce heat to medium low and cook uncovered 15 minutes or until potatoes are just tender.
  • Stir in corn, tomatoes and cream and cook another 5 minutes. 
  • Garnish with cilantro and lime wedges.
Pair the soup with your favorite cornbread or try this yummy apple cheddar quick loaf with a hint of sage.
Apple Cheddar Quick Bread
  • 2 1⁄2 cups flour 
  • 2 tsp. baking powder
  • 1⁄2 tsp. salt
  • 3⁄4 cup sugar
  • 1 tsp. cinnamon 
  • 1 TB. finely minced sage or 1/2 tsp. dried sage
  • 3⁄4 cup buttermilk
  • 1⁄3 cup butter
  • 2 eggs beaten
  • 2 cups grated sharp cheddar cheese
  • 1 1⁄2 cups apples, peeled and chopped
  • 3⁄4 cup walnuts. chopped

  • Combine the first six ingredients in a medium bowl; stir well.
  • In a separate bowl, combine milk, butter and eggs. Stir well. Add to dry ingredients, stirring until blended.
  • Stir in cheese, apples and walnuts. Pour into a greased and floured 9 x5 x 3 inch breadpan.
  • Bake at 350 degrees for 45 minutes or until a wooden pick inserted in the center comes out clean. 
  • Cool bread in pan 5 minutes. Remove bread from pan and cool completely on a wire rack.

1 comment:

  1. That's certainly a unique bread recipe. Perfect for fall and soup season.