- TORONTO, ON (M5H2M3)
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Total Time:
50 minutes(Cooking)Servings:
4
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 |
Preparation
- 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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