Week 47: Corn & Chorizo Chowder

The Recipe
150g (6 oz) sliced good bacon, chopped
2 leeks, white & light green parts sliced
1 large yellow onion, chopped
2 clove garlic, minced
160g (6 oz) Spanish chorizo, sliced
2 tbsp flour
3 potatoes, peeled and cut into 1/2-inch cubes
1 liter (4 cups) chicken stock
1 handful fresh basil, chopped
salt
pepper
3,75dl (1 1/2 c) milk
2 cans (2 cups) corn

In a pot or wok cook the bacon until crisp. Move the bacon to a paper towel to drain but leave the fat in the pan. Set the bacon aside. Add a bit of oil if necessary - my bacon never seems to leave very much fat behind always do.

Add the leeks, onion, garlic and chorizo to the pot. Cook on medium for about 5 minutes. Sprinkle the flour in and cook while stirring for a couple of minutes. Add the potatoes and stock and bring to a boil. Reduce heat, cover and let simmer for 10 minutes. Add the basil, salt and pepper. Simmer covered for another 15 minutes. Add the bacon, milk and corn. Simmer for another 10 minutes.

The Verdict
Really, really good! I didn't know whether the taste of the chorizo would be too over-powering, but it wasn't at all - perhaps it was tempered by the milk and the corn. In any case, it was perfect for a cold, snowy, wintery day like yesterday and did an excellent job at warming me up. Definitely something I'll make again another time.

2018 I tried making this again last night and it couldn't quite live up to my expectations. It tasted fine, but I have so many other soups I like better.