Daily Archives: July 27, 2007


My brain is in a tangle. A few tangles, actually:

1. Nutritional: I eschew mayonnaise, yet a soup with 1/2 cup heavy cream and chorizo seems perfectly acceptable.

2. Weather: Yesterday when I planned to make chowder for dinner, it was foggy and grey and chowder seemed natural and fitting. When we ate it, it was crystal clear and warm. Confusing for a body.

3. Chowder: Is it right to put chorizo in a chowder? I mean, it was delicious, but is it right?

Chorizo Chowder

Recipe for Chorizo Chowder
Recipe 208 of 365

Made with spicy pork chorizo, potatoes, corn, and Spanish paprika, this chowder has more heat but less body than the traditional creamy clam chowder. Oh, and no clams. Note that there’s no additional oil in the recipe, either – the chorizo should provide all the fat necessary for sautéing the onions.

TIME: 35 minutes, start to finish
MAKES: 4 to 6 servings

1/2 pound spicy (or mild) pork chorizo (2 large links), casings removed
1 medium yellow onion, chopped
Salt and freshly ground pepper
2 cloves garlic, finely chopped
2 1/2 cups chicken broth
1 pound Yukon Gold potatoes (2 large), peeled and cut into 1/2” pieces
1/2 teaspoon Spanish paprika (pimenton de la vera)
Kernels from 2 ears fresh corn
1/2 cup heavy cream
Parsley or cilantro, for garnish (optional)

Heat a large soup pot over medium heat. When hot, crumble the chorizo into the pan in small pieces. Cook 3 minutes, undisturbed, then stir and cook, stirring occasionally and breaking any larger pieces apart, until browned on all sides, about 7 minutes total. Transfer the chorizo to a paper towel-lined plate to drain and set aside.

Add the onions to the hot pan, season with salt and pepper, and cook for 5 minutes, or until soft, regulating the stove’s heat as necessary if the stuff on the bottom of the pan begins to get too dark. Add the garlic, cook 2 minutes, and then add the broth, potatoes, and paprika. Bring the soup up to a simmer, then simmer for 5 to 10 minutes, or until the potatoes are soft.

Add the corn, cream, and cooked chorizo, and simmer another five minutes. Season again to taste with salt and pepper, and serve hot, garnished with parsley or cilantro, if desired.

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