Layered Corn Black Bean And Chorizo Chowder Recipes

CHORIZO, BLACK BEAN & CORN CHOWDER

Chorizo, Black Bean & Corn Chowder image

This is a lovely chowder with great flavors, and it's quick and easy to make. It's a great way to stretch a small amount of flavourful meat a long way. I used turkey sausage, and it was terrific. Recipe courtesy of my latest favorite cookbook Spilling the Beans.

Provided by AmyZoe

Categories Chowders

Time 47m

Yield 6 serving(s)

Number Of Ingredients 13

Ingredients

canola oil or olive oil
1 onion, chopped
1 carrot, peeled and chopped
1 stalk celery, chopped
1 -2 link Italian sausage or 1/4 lb ground turkey
2 -3 green onions, chopped
2 -3 garlic cloves, crushed
1/2 teaspoon ground cumin
1 -2 cup corn (fresh, scraped off the cob, frozen, or canned)
1 cup black beans (cooked or 1/2 of a 19 oz can)
1 yukon gold potatoes (or a handful of baby new potatoes halved) or 1 red potatoes (or a handful of baby new potatoes halved)
4 cups chicken stock
1 cup half-and-half or 14 ounces coconut milk

Steps:

In a large saucepan set over medium-high heat, heat a drizzle of oil and saute the onion, carrot, and celery for about 5 minutes, until soft.
Add the chorizo sausage, squeezed out of it's casing, breaking it up with a spoon, until the meat is no longer pink.
Stir in the green onions, garlic, and cumin and cook for another minute or two.
Add the corn, beans, potato, and stock and bring to a simmer.
Reduce the heat, cover, and cook for about 20 minutes, until the potatoes are tender.
Simmer for a bit longer (uncovered) if you'd like to thicken up a bit, then stir in the cream or coconut milk and heat through.
Serve immediately.

CHORIZO CHOWDER

Chorizo Chowder image

Make sure you buy whole chorizo sausages and slice them yourself, as the packets of ready sliced chorizo that you can buy are too thin for this soup.

Provided by Lene8655

Categories Chowders

Time 40m

Yield 4 serving(s)

Number Of Ingredients 9

Ingredients

50 g butter
1 small onion, finely chopped
4 garlic cloves, chopped
500 g floury potatoes, cubed
1 leek, thinly sliced
1 teaspoon cayenne
1 liter vegetable stock
250 g chorizo sausages, cut into 1 cm wide slices
salt & freshly ground black pepper

Steps:

Heat the butter in a large pan and cook the onion, garlic and potatoes for 5 minutes until lightly golden.
Add the leek and cayenne and cook for a further 1 minute.
Add the stock, bring to the boil and simmer for 20 minutes until the potatoes are very soft and beginning to break up into the soup.
Using a potato masher, roughly mash the potatoes into the soup.
Stir in the chorizo and simmer gently for 5 minutes until the orange coloured oil from the chorizo rises to the surface of the soup.
Check the seasoning, ladle into bowls and garnish with a sprig of flat leaf parsley.
Serve with lots of crusty bread for mopping up.

Nutrition Facts : Calories 805.3, Fat 61, SaturatedFat 25.5, Cholesterol 143.1, Sodium 1718.3, Carbohydrate 28.3, Fiber 3.8, Sugar 3.1, Protein 34.8

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