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