Corn and Chorizo Chowder
1 medium onion, finely chopped
1 small chilli, finely chopped (I used jalapeno)
Splash of olive oil
2 teaspoons flour
600mls hot chicken stock
150g corn (about 1 cob if freshly cut, frozen is fine)
1 medium potato, peeled and cut into small cubes
Small handful of fresh parsley, chopped
40ml double cream
In a medium- large saucepan, sauté the onion, chorizo and chilli in the olive oil and butter for a few minutes, until the onions are soft and the chorizo is oozing it’s orange goodness, about 5 minutes.
Sprinkle the flour, stir in, cook out for a minute. Slowly add the hot stock, bring to the boil and simmer for a couple of minutes.
Once it's cooled off, about 5-10 minutes, take about 1/3 of the soup and blend it until smooth. Return the blended soup to the pan and add the cream and parsley and simmer on the lowest heat for about 5 minutes. Taste the chowder, and season with salt and freshly ground pepper if needed.
Serve in warmed bowls with some sourdough or soda bread.