Ingredients: |
Ingredients: 1 medium poblano pepper
1 Tbsp olive oil
1 link chorizo, diced
1 med onion, diced (about 1 cup)
1 small celery rib, diced (about ¼ cup)
1 16 oz bag frozen corn (about 3 cups) defrosted
½ tsp ground allspice
1 bay leaf
1 med tomato, diced (about ½ cup)
1 large potato, peeled and diced (about 1½ cups)
1 tsp chopped fresh thyme leaves
1 12 oz can fat free evaporated milk
1 cup chicken stock
2 tbsp chopped fresh parsley
kosher salt and white pepper
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Directions: |
Directions:Cut pepper in half lengthwise, remove seeds and stem, place skin side up on a broiler pan, and heat on high until completely charred; wrap in foil and let rest for 10 to 15 minutes until cool enough to handle. Scrape off the skin with your fingers, then seed, dice, and set aside. Heat oil in a large heavy bottom pot over medium. Add chorizo and cook for 5 minutes or until browned and crispy. Use a slotted spoon to transfer to a bowl or plate and set aside. Add onion and celery to pot and cook for 5 minutes or until soft, making sure to scrape up and mix in any brown bits from the bottom of the pot. Meanwhile, put corn in a food processor and pulse 4 times or until half the kernels are chopped. Add corn, allspice, and bay leaf to onion and celery mixture. Cook, stirring occasionally, for 3 minutes. Add tomato and potato and cook for 3 minutes more, stirring occasionally. Add thyme, evaporated milk, and stock; mix to combine. Bring to a boil, reduce the heat and simmer for 5 minutes or until potatoes are fork-tender. Mix in additional stock or water if soup seems too thick. Stir in chorizo and poblano pepper; cook until heated through. Remove bay leaf and discard. Add parsley and salt and pepper to taste. |
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