Spicy Chorizo Corn Chowder

• 2 poblano chiles
• 12 ounces chorizo, casing removed
• 4 cups fresh corn kernels (from about 3 ears) $
• 2 cups reduced-sodium chicken broth $
• 1 cup heavy whipping cream
• 1/4 cup slivered red onion
• 1/2 cup finely sliced basil leaves
• Sliced avocados
• Sliced radishes
• Lime wedges

1. Preparation
2. 1. Preheat broiler. Oil a rimmed baking sheet. Set chiles on sheet and broil, turning as needed, until blackened all over, about 18 minutes total. Let cool, then peel, remove stem and seeds, and chop; set aside.
3. 2. Cook chorizo in a large saucepan over medium heat, breaking sausage into smaller pieces with a wooden spoon, until meat and fat have separated. Strain through a fine strainer and discard fat. Wipe pan clean with a paper towel.
4. 3. Return chorizo to pan and stir in corn and broth. Bring to a boil and cook, stirring occasionally, until corn is just tender, about 5 minutes. Reduce heat to a simmer, add cream and poblanos, and cook 2 minutes more to blend flavors.
5. 4. Ladle soup into bowls, sprinkle with onion, basil, avocado and radishes, serve with lime for squeezing on top.

chiles, chorizo, fresh corn kernels, chicken broth , heavy whipping cream, slivered red onion, basil, avocados, radishes, wedges

Taken from www.epicurious.com/recipes/member/views/spicy-chorizo-corn-chowder-52423901 (may not work)