Flashback Friday - Creamy Chorizo, Chicken, and Corn Chowder

This post originally appeared on Minxeats.com on February 17, 2014.

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Nothing hits the spot on a frigid winter day like a bowl of soup. Especially a hearty soup made with a bunch of stuff that I usually keep on hand: frozen chicken thighs, chicken, and corn; canned tomatoes and chipotles; and chicken stock. A loaf of freshly baked bread is the perfect accompaniment.

If you don't have chicken, chunks of beef stew meat would work well, just cook the soup longer to ensure the meat is tender, adding additional stock if necessary.

Creamy Chorizo, Chicken, and Corn Chowder

2 links Mexican chorizo
1 cup chopped onion
salt
3 boneless, skinless chicken thighs, cubed
3 cloves garlic, crushed
1 chipotle en adobe, plus 1 teaspoon of adobo sauce
1 15-oz can diced tomatoes and their juice
2 cups chicken stock
1 cup frozen corn kernels
1 large red potato, peeled and diced
1/4 cup heavy cream or half and half
honey (optional)
salt and pepper to taste

Remove chorizo from casing and place in a 3-quart pot along with the onion and a pinch of salt. Cook over medium heat, stirring regularly, until the onion is translucent and the sausage has browned and broken into small pieces. (There should be more than enough oil in the sausage to cook the onion without burning; if you have some weird super lean chorizo, add a dribble of oil.)

Stir in the chicken and garlic. Cook, stirring occasionally, until chicken is no longer translucent. Add the chipotle, tomatoes, stock, and corn. Bring mixture to a boil, then turn down heat and simmer soup for 45-60 minutes, until chicken is very tender. Add potato and cook an additional 10-15 minutes, until potato is done to your liking.

Pour in the half and half and stir to combine. Taste for seasoning and add a bit of honey if you think the soup needs some sweetness (I did) and add salt and pepper to taste.

Serves 2-4

Posted on Minxeats.com.

Creamy Chorizo, Chicken, and Corn Chowder

Nothing hits the spot on a frigid winter day like a bowl of soup. Especially a hearty soup made with a bunch of stuff that I usually keep on hand: frozen chicken thighs, chicken, and corn; canned tomatoes and chipotles; and chicken stock. A loaf of freshly baked bread is the perfect accompaniment.

If you don't have chicken, chunks of beef stew meat would work well, just cook the soup longer to ensure the meat is tender, adding additional stock if necessary.

Creamy Chorizo, Chicken, and Corn Chowder

2 links Mexican chorizo
1 cup chopped onion
salt
3 boneless, skinless chicken thighs, cubed
3 cloves garlic, crushed
1 chipotle en adobe, plus 1 teaspoon of adobo sauce
1 15-oz can diced tomatoes and their juice
2 cups chicken stock
1 cup frozen corn kernels
1 large red potato, peeled and diced
1/4 cup heavy cream or half and half
honey (optional)
salt and pepper to taste

Remove chorizo from casing and place in a 3-quart pot along with the onion and a pinch of salt. Cook over medium heat, stirring regularly, until the onion is translucent and the sausage has browned and broken into small pieces. (There should be more than enough oil in the sausage to cook the onion without burning; if you have some weird super lean chorizo, add a dribble of oil.)

Stir in the chicken and garlic. Cook, stirring occasionally, until chicken is no longer translucent. Add the chipotle, tomatoes, stock, and corn. Bring mixture to a boil, then turn down heat and simmer soup for 45-60 minutes, until chicken is very tender. Add potato and cook an additional 10-15 minutes, until potato is done to your liking.

Pour in the half and half and stir to combine. Taste for seasoning and add a bit of honey if you think the soup needs some sweetness (I did) and add salt and pepper to taste.

Serves 2-4



Posted on Minxeats.com.

Pâté

Who would think that mashed-up chicken livers, butter, and seasonings would be so incredibly good? I suppose I would, since I ate deep-fried chicken livers as a kid (I ate anything).

I was feeling ambitious one Saturday morning so Mr Minx and I cranked out fennel marmalade, bread dough, preserved lemons (for a much later post), babaganoush, and chicken liver pâté. The marmalade I've made before, and you can find the recipe here. It was a nice sweet accompaniment to the pâté, but it still needed a bit of tart acid in the form of cornichons. (I love how spell-check wants "cornichons" to be "unicorns.") The bread, made with my favorite recipe from Artisan Bread in Five Minutes a Day, was the perfect foil for the spread. And that pâté was made from Clementine owner/chef Winston Blick's recipe.

Want that recipe? Well, you'll have to wait until Baltimore Chef's Table comes out next year. It'll be in there, along with dozens of other terrific recipes from local Baltimore Metro-area chefs. We're so excited about this book - it's going to be great!

Amazon links earn me $! Please buy!

Posted on Minxeats.com.