Corn Chowder With Chorizo and Chiles(Cook's Country)

• 6 ears corn
• 2 (15 ounce) cans whole kernel corn
• 5 cups low sodium chicken broth
• 4 ounces chorizo sausage, finely chopped
• 1 -2 jalapeno chile, seeded and minced
• 12 teaspoon cumin
• 1 onion, chopped
• salt and pepper
• 1 lb red potatoes, scrubbed and cut into 1/2-inch dice
• 1 cup heavy cream
• 14 cup cilantro, chopped

1. 1.
2. PREP CORN Following associated image at left, cut kernels from ears of corn; reserve kernels and cobs separately.
3. Puree canned corn and 2 cups broth in blender until smooth.
4. 2.
5. SAUTE VEGETABLES Cook chorizo in Dutch oven over medium heat until crisp, about 8 minutes.
6. Using slotted spoon, transfer chorizo to paper towel-lined plate and reserve.
7. Cook onion, chiles, cumin, corn kernels, 1/2 teaspoon salt, and 1/4 teaspoon pepper in same pan until vegetables are softened and golden brown, 6 to 8 minutes.
8. 3.
9. FINISH SOUP Add potatoes, corn puree, remaining broth, and reserved corn cobs to Dutch oven and bring to boil.
10. Reduce heat to medium-low and simmer until potatoes are tender, about 15 minutes.
11. Discard cobs and stir in cream, cilantro, and reserved chorizo.
12. Season with salt and pepper.
13. Serve.
14. (Soup can be refrigerated in airtight container for 3 days.
15. ).

corn, whole kernel corn, chicken broth, chorizo sausage, jalapeno chile, cumin, onion, salt, red potatoes, heavy cream, cilantro

Taken from www.food.com/recipe/corn-chowder-with-chorizo-and-chiles-cook-s-country-520645 (may not work)