Southwestern Corn and Chorizo Chowder recipe...

Corn and Chorizo Chowder isn't a dish that many people who live outside of the southwest have sampled, but it's a favorite dish in the southwestern portion of our country. Here's the recipe that I've been cooking for several years...

Special tools: Large cast iron pot with lid; we use a 12-quart dutch oven, potato masher
Preparation time: About 20 minutes
Cooking time: About 60 minutes
Yield: Four generous portions; can be used as a main dish

2 - 10 oz packages frozen corn, thawed
1/2 lb beef chorizo, crumbled
1 tablespoon butter or margarine
2 medium potatoes, any variety, diced and peeled (peeled is optional if you use red potatoes)
2 jalapeno peppers, stemmed, seeded, diced
1/2 onion, any variety, diced; I prefer white
1 cup Chicken or Turkey Stock, prefably homemade; see hyperlink...
1 teaspoon cumin
4 cloves garlic, crushed
2-1/2 cups milk, whole or half and half
3 tablespoons Masa Harina; flour can be substituted
Fresh cilantro, chopped, optionaL
2 Tomatoes, preferably Roma, diced, optional
Salt and pepper to taste

In the cast iron pot over medium heat, melt butter and add chorizo. Cook, stirring, until chorizo starts to brown. Remove chorizo and reserve, but leave liquid in pot.

Saute diced peppers and onion mixture over medium heat, stirring constantly, until onion just starts to turn translucent in color.

Combine diced potatoes, cumin and Turkey Stock. Bring to boil. Reduce heat, cover pot and simmer over low heat, about 40 minutes, until potatoes are tender. Mash potatoes to desired consistancy. Add corn and simmer an additional 10 minutes, until potatoes and corn are tender. Do not drain.

Meanwhile, in a separate bowl, stir together milk and Masa Harina. Stir into corn mixture, in pot. Add remainder of ingredients, including reserved chorizo, to pot. Cook over medium heat, stirring constantly, over medium heat until bubbly; about 10 minutes. Salt to taste. Serve immediately.

To serve this delicious chowder, ladle it into a large bowl and top with freshly chopped cilantro and the diced Roma tomato pieces. For a complete meal, we like to include our favorite tossed-green salad, a cold beer, (for hours d' ovures, of course,) and corn tortillas.

If you're not a chorizo lover, you can substitute bacon, sausage, or just about any meat to your liking. You can also add more, or less meat. Feel free to experiment! This is an outstanding recipe to take camping, or tailgating, as it's a real crowd-pleaser.

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