Today's Spicy Corn and Linguiça Chowder was completely worth the wait. I can't wait to try out the other soups. :)
Spicy Corn and Linguiça Chowder
- 3 ears corn
- 4 cups heavy cream
- 2 cups chicken broth
- 4 garlic cloves, minced
- 12 sprigs of fresh thyme
- 1 bay leaf
- large white onion, finely chopped
- 1/2 pound linguiça sausage, sliced into 1/2 inch pieces - For a little more spice, I'd use chouriço.
- 1 small hot red pepper, finely diced
- ½ red bell pepper, finely chopped
- 2 tablespoons flour
- 3 medium red potatoes, peeled and cut into 1-inch cubes
- salt and pepper
- Smoked paprika for garnish
- Husk the corn and remove all the silk. With a sharp knife, slice the corn from cob. Set the corn aside in a bowl.
- Break the cobs in half and place them in a large soup pot. Add the cream, stock, garlic, thyme, bay leaf and 1/4 cup of the chopped onions to pot. Simmer over very low heat for 1 hour, stirring occasionally.
- Strain the mixture through a sieve set over a large bowl, pressing on the solids very well with the back of a large ladle to squeeze out every drop of creamy corny goodness.
- Set the creamy corn stock aside. You can even refrigerate it for a few days if you like.
- Cook the linguiça in large pot or dutch oven over medium heat until cooked through, nicely browned, turning occasionally. Remove the sausage and set aside.
- To the rendered fat from the sausage, add the remaining chopped onion, minced hot pepper and the red bell pepper and sauté 5 minutes.
- Add the flour and stir well, cooking for 2 minutes. Gradually whisk in the creamy corn stock until smooth.
- Add the browned sausage and potatoes. Cover and cook about 25 minutes or until the potatoes are fork-tender.
- Add the fresh corn and cook 10 minutes. Taste and then season with salt and pepper. For extra spice, a few drops of hot sauce would work out well, too.
- Ladle chowder into bowls. Garnish with smoked paprika and serve.
- You can easily prepare this a day or so ahead. Just cover and refrigerate it, then reheat in the microwave or over a low burner before continuing, thinning with additional chicken stock if necessary.
- I made the creamy corn stock three days ago and then just refrigerated it until today. It worked out great.