CREAMY CORN CHOWDER WITH CHORIZO

INGREDIENTS

• 1 tablespoon oil
• 1 tablespoon butter
• 1 onion, diced
• 2 cups chopped potatoes (I used Baby Yellow Dutch potatoes and left skin on)
• 1/2 teaspoon kosher salt
• 4 ounce can chopped green chiles (mild or medium)
• 1 teaspoon dried oregano leaves
• 1/2 teaspoon garlic powder
• 1/4 teaspoon ground cumin
• 2 bay leaves
• 3 cups chicken broth
• 1 cup heavy cream
• 1/4 cup all-purpose flour
• 1/4 cup sour cream
• 1/2 teaspoon kosher salt
• 1/4 teaspoon freshly ground black pepper
• 4 ounces shredded cheddar or Monterey Jack cheese
• 1–2 teaspoons honey
• 15 ounces canned corn, drained and rinsed (fresh off the cob if available)
• 9 ounces Mexican chorizo, without casings
• Toppings: grated cheese, fresh cilantro, tortilla chips, sour cream, avocado, etc…

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INSTRUCTIONS

1. In a heavy bottomed pot or Dutch oven, heat oil and butter over medium high heat.  Add diced onions and cook until soft and translucent.
2. Add chopped potatoes and stir into onions.  Season with kosher salt.
3. Stir in chopped green chiles and add oregano, garlic powder, and ground cumin.  Stir to combine.
4.  Add bay leaves and chicken broth.  
5. Bring to a boil, then cover and reduce heat to medium low so the broth will simmer.  Allow to simmer or gently boil for 25 minutes, or until potatoes are tender.
6. In the meantime, whisk heavy cream, flour, and sour cream together in a small bowl until smooth.  Add salt and pepper.  Whisk into the chicken broth.  
7. Stir in grated cheese, honey, and corn. Cover the pot again and allow to gently simmer for 20-25 more minutes while you prepare the chorizo.
8. In a separate skillet, brown the chorizo over medium high heat until cooked through, stirring frequently.  Then blot excess oil on a paper towel and keep warm on low heat until ready to serve.
9. Next ---->>> Full