Corn & Chorizo Chowder

I would love to tell you that this is my original recipe.

I’m sad that it’s not.

I’m not sure I can improve on Mark Hix’s Corn and Chorizo Chowder. It’s pretty fine as it is. It’s rich and creamy, with a sweet warming spiciness. It is at it’s best when made with freshly cut corn, but doesn’t suffer by using canned corn, which is what I often do.

This has become a regular Weekend lunch favourite and a good option when there’s not much in the fridge.

I had a moment of panic that The Independent might remove the online page that it resides on, so I thought I had better take a photo of it and save the recipe for posterity.

I decided to share it with you too.

Mark Hix’s Corn and Chorizo Chowder

Serves 4 (Mark says it serves 4-6 – but we only manage to stretch it to 3 very generous portions)

1 large onion, peeled and finely chopped
120g cooking chorizo, cut into ½cm cubes (ready chopped chorizo packs are perfect)
1 very small green or red chilli, finely chopped (or some dried chilli)
60g butter
1tbsp flour
1.2ltr hot chicken stock (I only use about 900ml)
Corn from 2 cobs of corn or 1 x 250g can of sweetcorn
1 large potato, peeled and cut into rough 1cm cubes
2tbsp chopped parsley (I sometimes use thyme or oregano, or NO HERBS)
60ml double cream

Gently cook the onion, chorizo and chilli in the butter for 4-5 minutes, until soft.
Stir in the flour and cook on a low heat for 1-2 minutes.
Gradually add the hot chicken stock, bring to the boil and simmer for 5 minutes.

Add the sweetcorn and potatoes, season with salt and pepper and simmer for 20 minutes.
Remove about a third of the soup (a stick blender jug full) from the pan and blend until smooth.

Return this to the pan with the cream and parsley and simmer for 5 minutes.
Check the seasoning and re-season if necessary