A hearty chowder studded with big chunks of Idaho potatoes. Perfect for a chilly evening. And, the leftovers are even better!
Southwest Potato Chowder
- 1 tablespoon olive oil
- 12 ounces pork chorizo, casing removed
- 1-1/2 cups yellow onion, chopped
- 1 cup red bell pepper, chopped
- 1 tablespoon garlic, minced
- 0.3 cup all-purpose flour
- 2 teaspoons kosher salt
- 1 teaspoon freshly ground black pepper
- 1 teaspoon cumin
- 5 cups Idaho potatoes, peeled and diced
- 1 pound frozen corn kernals
- 8 cups chicken broth
- 1/2 cup sour cream
- 1 cup Queso Fresco, crumbled
- 3 tablespoons fresh cilantro, chopped
Heat olive oil in large dutch oven over medium-high heat. Add chorizo and cook, breaking up into chunks until it breaks down - about 5 minutes. Remove with slotted spoon and set aside.
Reduce heat to medium and add the onions and peppers. Cook 10 minutes, until the onions are translucent. Add the garlic and cook for an additional minute until fragrant.
Stir in the flour, salt, pepper, and cumin. Cook 3 minutes. Slowly add in broth and bring to a boil. Add the potatoes, reduce heat and simmer, uncovered, 15 minutes, until the potatoes are fork tender.
Add the corn, the sour cream, and the cooked chorizo - cook for about 15 minutes more. Season to taste with salt and pepper. If you want a thicker consistency, give the chowder a few mashes with a potato masher to break down some of the potatoes and thicken the mixture.
To serve, ladle chowder into bowl. Top with crumbled cheese and fresh cilantro.