Corn season is here, and Sous Chef Dan Harris celebrates it with a hearty chowder featuring roasted corn, chorizo, poblano peppers, and smoky chipotle flavor.
Street Corn & Chorizo Chowder
Fort Myers Sous Chef Dan Harris shares a comforting corn chowder packed with roasted corn, chorizo, poblano peppers, and chipotle. This hearty recipe balances smoky, savory, and sweet flavors in every bowl.
Equipment
- Chef's Knife
- Cutting Board
- Measuring cups and spoons
- Large Sheet Pan
- Large stockpot or saucepan
- Wooden Spoon
- Blender, Vitamix, or immersion blender
- Ladle
- Mixing bowls (optional)
Ingredients
- 3 packages fresh chorizo links removed from casings
- 3 small onions diced
- 4 poblano peppers seeded and diced
- 2 jalapeño peppers seeded and diced
- 10 cups corn removed from cobs and seasoned with salt, pepper, garlic, and Kinders Cowboy Butter seasoning
- 1-2 Tbsp cumin to taste
- 24 cups corn stock or more for a thinner soup
- 3 cups heavy cream
- 1 can chipotle peppers in adobo sauce plus about 2 teaspoons of the sauce
- 6 oz culantro cooking base
- 2 Tbsp olive oil
Instructions
Cook the Chorizo
- In a large stockpot or saucepan over medium heat, cook the chorizo, breaking it apart with a wooden spoon as it cooks. Continue until fully cooked through. Remove from the pot if desired and set aside.
Roast the Corn
- While the chorizo is cooking, spread the seasoned corn on a sheet pan. Roast at 355°F, tossing occasionally, until the corn begins to brown and develop color.
Sauté the Vegetables
- In a large saucepan or stockpot over medium-high heat, add the olive oil. Sauté the onions, poblano peppers, and jalapeños until they begin to soften.
- Add the cumin and stir well to coat the vegetables evenly.
Build the Soup Base
- Continue cooking until the vegetables are soft and lightly browned. Add the corn stock, chipotle peppers with adobo sauce, and culantro cooking base. Stir to combine.
Make the Corn Purée
- Place 5 cups of the roasted corn, 3 cups heavy cream, and 1 cup corn stock into a blender, Vitamix, or a container suitable for an immersion blender. Purée until smooth.
- Add the corn purée back into the soup pot. Stir thoroughly to fully incorporate.
Simmer
- Return the cooked chorizo to the pot, if removed earlier. Reduce the heat to low, cover, and simmer until the chowder thickens to the desired consistency.
Serve
- Ladle into bowls and serve hot.
Notes
Add additional corn stock if a thinner, soupier consistency is desired.
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