Chorizo and Roast Corn Chowder Recipe List

Chorizo and Roast Corn Chowder Recipe

Presented by SaleWhale

Ingredients

100ml	creme fraiche
3 tbsp	chives, chopped
1/2 clove	garlic, grated
4-5 grinds	black pepper
pinch	salt
to taste	pepper flakes or chilli flakes or hot paprika (not smoked) or tabasco sauce
2 cups	corn, preferably freshly cut from a cob (approx. 2 medium cobs)
50ml	olive oil
3	organic chorizos
1/4 cup	celery, diced
1/4 cup	carrot, diced
1/2 cup	potato, diced
1/2 cup	piquillo peppers strips, coarsely chopped
750ml	vegetable stock
1 jar	Brindisa Fritada

Heat the oven to 200°C; line a roasting tray with foil
Whisk together the crème fraiche, chives, garlic, black pepper, salt and pepper flakes, and put to one side
Toss the corn in 30ml of the olive oil to coat; spread the corn in a single layer on the roasting tray; roast until the edges of some of the kernals have turned golden brown (approx. 10-15 minutes); remove from the oven and put to one side
Heat 5 ml olive oil in a casserole dish; gently fry the whole chorizos, until just cooked but still juicy, browning well on all sides; remove the chorizos from the dish and put to one side; pour off almost all the chorizo fat
Add the remaining 15 ml olive oil to the casserole and sauté the celery, carrot, potato, and pepper strips over a medium heat for 5 minutes
Add the corn, stock and fritada to the casserole and simmer the chowder until the vegetables are cooked but still have a good texture - usually about 20 minutes; check for salt
Cut the chorizos into thin slices and add to the casserole, then stir in the crème fraiche mixture
Simmer for a further 5 minutes and serve

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