Corn chowder with chorizo

Corn and chorizo #chowder - mmm hello cold nights and warming soups!

A photo posted by Lara Beans (@beanslala) on Oct 13, 2016 at 12:31pm PDT

MMm this was tasty! :) I don't like huge unending pots of soup, I get sick of eating the same thing for days, and don't have much of a freezer at the moment.  This soup makes a perfect amount, enough for dinner for 3, or 2 and one extra for lunch the next day :) It's warming, colourful, and super easy! I made a quick soda bread to go with it and that only took a few minutes, and 20 in the oven.  

Recipe

Corn and Chorizo Chowder
Serves 2-3

1 medium onion, finely chopped
1 small chilli, finely chopped (I used jalapeno)

80g chorizo, cut into small cubes (about 1/3 of a link)
Splash of olive oil
20g butter
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.

Add the sweetcorn and potatoes, bring back to the boil, cover and simmer for about 15-20 minutes.  Take off the heat and allow to cool slightly.

I used these few minutes to prepare the soda bread - recipe here :)
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.

Enjoy!