Chorizo, Black Bean & Corn Chowder

Name: Chorizo, Black Bean & Corn Chowder
Cuisine: American
Ingredients: 1 Yukon Gold or red potato, diced (or a handful of baby new potatoes, halved); 1 cup (250 mL) cooked black beans, or half a 19 oz (540 mL) can, rinsed and drained; 1 Yukon Gold or red potato, diced (or a handful of baby new potatoes, halved); 1 Yukon Gold or red potato, diced (or a handful of baby new potatoes, halved); 1 to 2 cups (250 to 500 mL) corn kernels (fresh, scraped off the cob, frozen, or canned); 1 to 2 cups (250 to 500 mL) corn kernels (fresh, scraped off the cob, frozen, or canned); 1 to 2 cups (250 to 500 mL) corn kernels (fresh, scraped off the cob, frozen, or canned); 1 to 2 cups (250 to 500 mL) corn kernels (fresh, scraped off the cob, frozen, or canned); ½ to 1 cup (125 to 250 mL) half-and-half, or one 14 oz (398 mL) can coconut milk; 4 cups (1 L) chicken stock; ½ to 1 cup (125 to 250 mL) half-and-half, or one 14 oz (398 mL) can coconut milk; Canola or olive oil, for cooking; 1 onion, chopped; Canola or olive oil, for cooking; 2 to 3 garlic cloves, crushed; ½ tsp (2.5 mL) ground cumin; 1 to 2 fresh chorizo or Italian sausages, or about ¼ lb (125 g) ground turkey; 2 to 3 green onions, chopped; 1 to 2 fresh chorizo or Italian sausages, or about ¼ lb (125 g) ground turkey; 1 to 2 fresh chorizo or Italian sausages, or about ¼ lb (125 g) ground turkey; 1 carrot, peeled and chopped; 1 celery stalk, chopped

Preparation info

Serves
6

Difficulty
Easy

Appears in

Spilling The Beans

By Julie Van Rosendaal and Sue Duncan

Published 2011

About

This was one of our favourite soups—we loved it even in the midst of recipe testing, when we were eating beans for breakfast, lunch, and dinner. We didn’t pawn any of this stuff off on the neighbours. The chorizo adds a ton of flavour to the soup; it’s a great way to stretch a small amount of flavourful meat a long way.

Ingredients

Canola or olive oil, for cooking
1 onion, chopped
1 carrot, peeled and chopped

Method

In a large saucepan set over medium-high heat, heat a drizzle of oil and sauté the onion, carrot, and celery for about 5 minutes, until soft. Add the chorizo sausage, squeezed out of its casing, and cook, breaking it up with a spoon, until the meat is no longer pink. Stir in the green onions, garlic, and cumin and cook for another minute or two.

Add the corn, beans, potato, and stock an