Chorizo Sausage Corn Chowder

Name: Chorizo Sausage Corn Chowder
Ingredients: 3 cups frozen corn, thawed; 1 large onion, chopped; 1 celery rib, chopped; 1 teaspoon olive oil; 2 garlic cloves, minced; 3 cans (14-1/2 ounces each) reduced-sodium chicken broth; 1 tablespoon sherry or additional reduced-sodium chicken broth; 2 bay leaves; 1 teaspoon dried thyme; 1/2 teaspoon pepper; 1 package (12 ounces) fully cooked chorizo chicken sausage links or flavor of your choice, chopped; 1 cup half-and-half cream; 1 cup shredded smoked Gouda cheese; 1 medium sweet red pepper, chopped; 2 green onions, chopped

15 ingredients

2 steps

Ingredients

3 cups frozen corn, thawed
1 large onion, chopped
1 celery rib, chopped
1 teaspoon olive oil
2 garlic cloves, minced
3 cans (14-1/2 ounces each) reduced-sodium chicken broth
1 tablespoon sherry or additional reduced-sodium chicken broth
2 bay leaves
1 teaspoon dried thyme
1/2 teaspoon pepper
1 package (12 ounces) fully cooked chorizo chicken sausage links or flavor of your choice, chopped
1 cup half-and-half cream
1 cup shredded smoked Gouda cheese
1 medium sweet red pepper, chopped
2 green onions, chopped

Directions

1

In a nonstick Dutch oven, saute the corn, onion and celery in oil until tender. Add garlic; cook 1 minute longer. Stir in the broth, sherry, bay leaves, thyme and pepper. Bring to a boil. Reduce heat; simmer, uncovered, for 8-10 minutes. Discard bay leaves.
2

Cool slightly. In a food processor, process soup in batches until blended. Return all to pan. Stir in sausage and cream; heat through. Sprinkle with cheese, red pepper and green onions.