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.

Ingredients:

• 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

Directions:

• 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

Ingredients:

• 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

Directions:

• 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.