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Chorizo Corn Chowder

Classic, creamy corn chowder gets a facelift with spicy chorizo crumbles, sharp white cheddar cheese, chopped green onion, and crispy tortilla strips.

Servings: 5

Ingredients

  • 10.5 oz. can Cream of Celery soup, condensed
  • 10.5 oz. Milk 2%
  • 4 oz. Mild Fire Roasted Hatch green chilies, diced
  • 1 green onion, sliced Green onion, sliced
  • ¼ tsp White pepper
  • 1 pinch Crushed red chili pepper
  • ½ cup Corn niblets, drained
  • 2 cups Diced potatoes
  • ½ cup Sharp white cheddar cheese, grated
  • 1 cup MorningStar Farms Chorizo Vegan Crumbles
  • 2 Tbsp Water
  • ¼ cup Corn tortilla strips
Ingredients

Ingredients

  • 10.5 oz. can Cream of Celery soup, condensed
  • 10.5 oz. Milk 2%
  • 4 oz. Mild Fire Roasted Hatch green chilies, diced
  • 1 green onion, sliced Green onion, sliced
  • ¼ tsp White pepper
  • 1 pinch Crushed red chili pepper
  • ½ cup Corn niblets, drained
  • 2 cups Diced potatoes
  • ½ cup Sharp white cheddar cheese, grated
  • 1 cup MorningStar Farms Chorizo Vegan Crumbles
  • 2 Tbsp Water
  • ¼ cup Corn tortilla strips

Directions

1. In a saucepan or pot, place condensed soup mix, whisk in milk gradually until all blended and no lumps remain.
2. Heat over medium heat, whisking occasionally. While soup is heating add diced hatch chiles including juices, sliced green onion, both types of pepper, corn niblets, and diced potatoes. Bring mixture to a simmer.
3. Whisk in ½ cup of grated cheese and whisk until cheese has melted and is blended with soup. Place lid on pot and remove from heat or keep warm over very low heat or in steamwell.
4. While soup is heating place chorizo crumbles and water into a skillet. Place a lid on skillet and heat until water has evaporated and crumbles are heated through.
5. Place heated soup into serving bowl.
6. Garnish each bowl with tortilla strips, shredded cheese, chorizo crumbles, and green onion.

Directions

Directions

1. In a saucepan or pot, place condensed soup mix, whisk in milk gradually until all blended and no lumps remain.
2. Heat over medium heat, whisking occasionally. While soup is heating add diced hatch chiles including juices, sliced green onion, both types of pepper, corn niblets, and diced potatoes. Bring mixture to a simmer.
3. Whisk in ½ cup of grated cheese and whisk until cheese has melted and is blended with soup. Place lid on pot and remove from heat or keep warm over very low heat or in steamwell.
4. While soup is heating place chorizo crumbles and water into a skillet. Place a lid on skillet and heat until water has evaporated and crumbles are heated through.
5. Place heated soup into serving bowl.
6. Garnish each bowl with tortilla strips, shredded cheese, chorizo crumbles, and green onion.

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