From, "California Sizzles...Easy and Distinctive Recipes for a Vibrant Lifestyle," published in cooperation with your Daily Inbox Newsletter.
INGREDIENTS:
TO PREPARE:
1. In a kettle, brown the sausage over moderate heat, stirring occasionally. Add the garlic, onion, celery and bell peppers. Cook the mixture, stirring occasionally, until the vegetables are softened.
2. Add the corn, bay leaf, thyme and chicken broth. Cook the mixture, stirring for 1 minute.
3. Refrigerate prepared sausage and vegetables in kettle for 30 minutes or up to 1 day. Remove from refrigerator and skim off all congealed fat.
4. Add potatoes and half and half and simmer mixture, stirring occasionally, for 25 minutes, or until potatoes are tender.
5. Discard the bay leaf, season chowder with salt and pepper, and garnish with cilantro.
SERVES: 8 - 10
- 1 pound fresh chorizo or hot Italian sausage, casings removed and sausage meat crumbled
- 2 cloves garlic, minced
- 1 cup chopped onion
- 1/2 cup chopped celery
- 1 red bell pepper, chopped
- 1 green bell pepper, chopped
- 4 cups corn, fresh or frozen
- 1 bay leaf
- 1 teaspoon dried thyme, crumbled
- 6 cups chicken broth
- 2 boiling potatoes, peeled and cut into 1/2–inch cubes
- 3/4 cup half and half
- Salt and pepper to taste
- 2 Tablespoons cilantro
TO PREPARE:
1. In a kettle, brown the sausage over moderate heat, stirring occasionally. Add the garlic, onion, celery and bell peppers. Cook the mixture, stirring occasionally, until the vegetables are softened.
2. Add the corn, bay leaf, thyme and chicken broth. Cook the mixture, stirring for 1 minute.
3. Refrigerate prepared sausage and vegetables in kettle for 30 minutes or up to 1 day. Remove from refrigerator and skim off all congealed fat.
4. Add potatoes and half and half and simmer mixture, stirring occasionally, for 25 minutes, or until potatoes are tender.
5. Discard the bay leaf, season chowder with salt and pepper, and garnish with cilantro.
SERVES: 8 - 10
