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Chorizo Corn Chowder

Chorizo Corn Chowder
Makes:
6
Prep Time:
15
minutes
Total Time:
40
minutes
The chorizo and corn in this chowder add robust flavors to the recipe. Try it as a starter, main course or side.

In this recipe:


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Ingredients:

  • 14 ounces pork chorizo, casing removed
  • 1 tablespoon vegetable oil
  • 2 small onions, chopped
  • 4 cups water
  • 2 cups frozen whole-kernel corn
  • 2 small russet potatoes, cooked, peeled and chopped
  • 3 teaspoons MAGGI Instant Chicken Flavor Bouillon
  • 1 teaspoon cumin seed
  • 1 can (7.6 fluid ounces) NESTLÉ Table Cream
  • 1/4 cup finely chopped cilantro

Directions:

COOK chorizo in medium skillet over medium heat, stirring occasionally, for 5 to 7 minutes or until cooked through and oil appears in skillet; drain.

HEAT oil in large stockpot over medium heat. Add onions; cook, stirring frequently, for 5 to 6 minutes or until onions are tender. Stir in chorizo, water, corn, potatoes, bouillon and cumin seed. Cook, stirring occasionally, for 10 to 15 minutes or until mixture comes to a boil. Stir in cream and cilantro. Cook, stirring frequently, for 2 to 4 minutes or until heated through.

TRANSFER 2 cups to blender; cover. Carefully blend on low speed until smooth. Return to stockpot; stir to blend.

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Nutrition Facts

Serving Size: 1/6 of recipe

Servings Per Recipe:

    *Percent Daily Values are based on a 2,000 calorie diet.

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    Chorizo Corn Chowder

    Ingredients

    • 14 ounces pork chorizo, casing removed
    • 1 tablespoon vegetable oil
    • 2 small onions, chopped
    • 4 cups water
    • 2 cups frozen whole-kernel corn
    • 2 small russet potatoes, cooked, peeled and chopped
    • 3 teaspoons MAGGI Instant Chicken Flavor Bouillon
    • 1 teaspoon cumin seed
    • 1 can (7.6 fluid ounces) NESTLÉ Table Cream
    • 1/4 cup finely chopped cilantro

     

    Directions

    COOK chorizo in medium skillet over medium heat, stirring occasionally, for 5 to 7 minutes or until cooked through and oil appears in skillet; drain.

    HEAT oil in large stockpot over medium heat. Add onions; cook, stirring frequently, for 5 to 6 minutes or until onions are tender. Stir in chorizo, water, corn, potatoes, bouillon and cumin seed. Cook, stirring occasionally, for 10 to 15 minutes or until mixture comes to a boil. Stir in cream and cilantro. Cook, stirring frequently, for 2 to 4 minutes or until heated through.

    TRANSFER 2 cups to blender; cover. Carefully blend on low speed until smooth. Return to stockpot; stir to blend.

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