Recipe: Corn, Chile + Chorizo Soup

This is recipe nº 2 that I mentioned having in my pocket last week, and can I just say that I had a REALLY hard time keeping it to myself for this long? It’s that good.

I make a LOT of soup in the wintertime. About two years ago, I found a soup-only cookbook in the sale section at Borders for $6, and once the cold weather rolls around, I use it to inspire at least one recipe per week. My only complaint is that my soups never look ANYTHING like the pictures (this one included). There was one time in particular when my cabbage soup turned out PURPLE, though there was not the merest hint of this hue in the photo. The soup was delicious in the end, though the tint was a bit disturbing. Give a little, get a little, I guess. :)

The recipe I’ll share today was one I made two weeks ago. It was so flavorful that I devoured the leftovers in short order, and wished to make it again this week (Glen put an end to that!). One caveat: It’s spicy. If heat isn’t your thing, be warned. You could always reduce the number of chiles or use a blander type of sausage. I don’t eat pork and couldn’t find chicken chorizo anywhere (though I did find “soyrizo” and was intrigued, but didn’t commit to it). Instead I substituted chicken andouille sausage. Next time I’ll go with a plain chicken sausage, as the whole thing gave Glen the hiccups at first taste. (Hilarious to me, but less fun for him.)

And please forgive my photo-of-a-photo!

Corn, Chile + Chorizo Soup

Corn, Chile + Chorizo Soup

Serves 4-6

1 tablespoon corn oil
2 onions, chopped
1 lb 4 oz frozen corn kernels, thawed
2 1/2 cups chicken stock
2 cups whole milk
4 chipotle chiles, seeded and finely chopped
2 garlic cloves, finely chopped
2 oz thinly sliced chorizo sausage (or some other chicken sausage — I used andouille, but that was a touch spicy)
2 tablespoons lime juice
2 tablespoons chopped fresh cilantro (or dried, if you hate buying — a.k.a. wasting — fresh herbs, as I do)

Heat the oil in a large, heavy-bottom saucepan. Add the onions and cook over low heat, stirring occasionally, for 5 minutes or until softened. Stir in the corn, cover, and cook for an additional 3 minutes.

Add the stock, half the milk, the chiles, and garlic and season with salt. Bring to a boil, reduce the heat, then cover and simmer for 15-20 minutes.

Stir in the remaining milk. Set aside about 1 cup of the soup solids, draining off as much liquid as possible. Using either an immersion blender, or transferring the remaining soup to a food processor or blender, process to a coarse purée.

Return the processed soup to the pan and stir in the reserved soup solids, the chorizo, lime juice, and cilantro. Reheat to simmering, stirring continuously. Ladle into warmed bowls and serve at once.

If you make this, let me know!  And if yours turns out looking like the photo, I’d appreciate being let in on the secret. :)

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