Honestly? This turned out better than I had hoped. I’m not a big corn fan, but I can imagine myself making this again. Much better than the fish I made to put on the side, but that’s another story.
If you season this chowder with Tabasco, err on the conservative side, as it can easily overwhelm the corn. But Tabasco + sour cream = food happiness.
- 4 cup chicken broth or stock
- 1 cup water, plus additional as needed
- 4 ears corns, husks and silk removed (divided)
- 1 tbl olive oil
- 8 oz fresh chorizo sausage, meat removed from casings
- 1 med onion, diced
- 2 stalk celery, cut into 1/4 inch slices
- 1 lb all-purpose russet or Yukon Gold potatoes, peeled and cubed
- Salt and freshly ground black pepper to taste
- sour cream
- Cilantro (or parsley)
- Tabasco (optional)
In a medium pot over medium-high heat, bring the broth and the 1 cup water to a boil. Break 2 ears of corn in half, place them in the broth and boil for 5 minutes. Using tongs, carefully remove the ears of corn and transfer them to a plate to cool. Reduce the heat to medium low. The broth should maintain a gentle simmer.
While the broth simmers, shave the corn from the remaining 2 ears of corn. Break the shaved cobs in half and add them to the simmering broth. Set the uncooked corn kernels aside. Working in the same fashion, remove the cooked corn kernels from the cobs.Return those shaved cobs to the simmering broth as well.
Transfer the cooked corn to a food processor or blender. Add 1 cup hot broth. Process until the cooked kernels are pureed, then set aside.
Heat the olive oil in a large stock pot over medium heat and add the sausage. Break it up into bite-size pieces and cook until it begins to brown (approx. 5 minutes). Add the onion and celery to the pot and cook, stirring occasionally, until the vegetables soften (8 to 10 minutes).
Remove the cobs from the broth and discard. Measure the broth. If you have less than 3 cups, add as much water as necessary to measure 3 cups.
To the chorizo and vegetables in the pot, add the broth, reserved uncooked corn kernels, reserved corn puree, potatoes and salt and pepper to taste and bring to a boil. Reduce the heat to medium-low, so the soup just barely boils, and cook until the potatoes are tender, 10 to 15 minutes. Remove from the heat and allow to cool for 20 minutes. Taste and adjust the seasoning accordingly.
Serve with cilantro, sour cream and Tabasco.