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Chorizo & roast corn chowder

Try this delicious winter warmer!

Chorizo & roast corn chowder

Ready In

1 hour

Cooking time

45 minutes

Prep time

15 minutes

Serves

4 people

Ingredients
100ml crème fraiche
3 tbsp chopped chives (approx. 1/2 a supermarket bunch)
1/2 garlic clove, grated
A few grinds of black pepper
Pinch of salt
Pepper flakes / chilli flakes / hot paprika (not smoked) / tabasco sauce: to taste - for a bit of gentle heat
2 cups corn, preferably freshly cut from a cob (approx. 2 medium cobs)
50ml Brindisa Arbequina olive oil
3 Enebral organic chorizos
1/4 cup celery, small dice
1/4 cup carrot, small dice
1/2 cup potato, small dice
1/2 cup piquillo peppers strips, coarsely chopped
750ml vegetable stock
1 x 315g jar Brindisa Fritada (pepper and tomato) sauce
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Method

  1. Heat the oven to 200°C; line a roasting tray with foil.
  2. Whisk together the crème fraiche, chives, garlic, black pepper, salt and pepper flakes, and put to one side.
  3. Toss the corn in 30ml of the olive oil to coat; spread the corn in a single layer on the roasting tray; roast until the edges of some of the kernals have turned golden brown (approx. 10-15 minutes); remove from the oven and put to one side.
  4. Heat 5ml of the olive oil in a casserole dish; gently fry the whole chorizos, until just cooked but still juicy, browning well on all sides; remove the chorizos from the dish and put to one side; pour off almost all the chorizo fat.
  5. Add the remaining 15ml olive oil to the casserole and sauté the celery, carrot, potato, and pepper strips over a medium heat for 5 minutes.
  6. Add the corn, stock and fritada to the casserole and simmer the chowder until the vegetables are cooked but still have a good texture - usually about 20 minutes; check for salt.
  7. Cut the chorizos into thin slices and add to the casserole, then stir in the crème fraiche mixture.
  8. Simmer for a further 5 minutes and serve.

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Ingredients
100ml crème fraiche
3 tbsp chopped chives (approx. 1/2 a supermarket bunch)
1/2 garlic clove, grated
A few grinds of black pepper
Pinch of salt
Pepper flakes / chilli flakes / hot paprika (not smoked) / tabasco sauce: to taste - for a bit of gentle heat
2 cups corn, preferably freshly cut from a cob (approx. 2 medium cobs)
50ml Brindisa Arbequina olive oil
3 Enebral organic chorizos
1/4 cup celery, small dice
1/4 cup carrot, small dice
1/2 cup potato, small dice
1/2 cup piquillo peppers strips, coarsely chopped
750ml vegetable stock
1 x 315g jar Brindisa Fritada (pepper and tomato) sauce
Add all to basket

Add in stock items to your basket

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