Chorizo and Roasted Sweet Corn Chowder

Ingredients:

  • Chorizo
  • 20 oz. + 15 oz. corn, fresh
  • 3 sprigs thyme
  • 2 garlic cloves, finely chopped
  • 1 cup onions, diced
  • ½ cup celery, finely diced
  • 5 cups chicken stock
  • 1 cup potato
  • Celery salt
  • Pepper
  • 2 tsp. smoked sweet paprika

Directions:

  1. Sauté chorizo in a pan until golden brown, then remove from pan.
  2. Using the oil left behind, slowly cook the onion, celery and garlic.
  3. Purée the 15 oz. corn and add to the remaining ingredients, except the chorizo.
  4. Cook at a slow simmer for 30 minutes.
  5. With 10 minutes remaining, add the chorizo.
  6. Serve with crusty bread.