Oh Em Gee. This soup is yummmmmmy. Thank you to Sunset Magazine for the original recipe!
You will need:
2 Anaheim Peppers
12 oz of chorizo, casing removed (if you're vegetarian, they make soy chorizo!!!)
4 cups of fresh corn kernels - not cooked (about 3 ears of corn)
2 cups of broth, veggie or chicken
1 cup of heavy whipping cream
How to make it:
To start you will want to broil your peppers Spray a cooking sheet with PAM and place your peppers on the tray, placing the tray on the top rack. Broil on high, turning the peppers as the skin starts to blister. When the whole pepper looks cooked, remove them and place them on a plate to cool completely. Then remove the skin and seeds, and chop the pepper into small pieces and set aside.
In a large sauce pan, cook the chorizo on medium heat. Use a wooden spoon to mix up the meat, breaking it into small pieces. The chorizo is very mushy and oily. You will see the oil begin to bubble. Continue to cook for about 5 minutes. If there is extra oil, you can strain it out after the chorizo is cooked.
After the chorizo is cooked enough (it still maintains the same consistency... or at least mine did), stir in the corn and the broth. Bring this to a boil and cook until the corn is tender. Continue to stir while it's cooking. This will take 5-8 minutes. Then reduce the heat and add in your cream and chopped peppers and cook for another 5 minutes.
Ladle your soup into bowls (we used small bowls as it's a heavy soup), and enjoy along with a yummy pepper jack quesadilla!
The Verdict:
OM NOM NOM NOM. It was really good. Like really really good. When I first saw this recipe in Sunset, it looked amazing, but I'm always one to think it looks better than it tastes - WRONG. Even E liked it, and he was a little skeptical given that "spicy" was in the title. But it was definitely a success!
What we'd do differently:
I used Anaheim peppers instead of poblano chilies like the original recipe called for. I think it would be good to try it with poblanos, or maybe something hotter? But seriously - it was super nummy just the way it was.
XO
In a large sauce pan, cook the chorizo on medium heat. Use a wooden spoon to mix up the meat, breaking it into small pieces. The chorizo is very mushy and oily. You will see the oil begin to bubble. Continue to cook for about 5 minutes. If there is extra oil, you can strain it out after the chorizo is cooked.
After the chorizo is cooked enough (it still maintains the same consistency... or at least mine did), stir in the corn and the broth. Bring this to a boil and cook until the corn is tender. Continue to stir while it's cooking. This will take 5-8 minutes. Then reduce the heat and add in your cream and chopped peppers and cook for another 5 minutes.
Ladle your soup into bowls (we used small bowls as it's a heavy soup), and enjoy along with a yummy pepper jack quesadilla!
The Verdict:
OM NOM NOM NOM. It was really good. Like really really good. When I first saw this recipe in Sunset, it looked amazing, but I'm always one to think it looks better than it tastes - WRONG. Even E liked it, and he was a little skeptical given that "spicy" was in the title. But it was definitely a success!
What we'd do differently:
I used Anaheim peppers instead of poblano chilies like the original recipe called for. I think it would be good to try it with poblanos, or maybe something hotter? But seriously - it was super nummy just the way it was.
XO
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