Corn Chowder (gf) Recipe

Cooking Instructions

1. 1

   Prepare the Corn

   Husk the corn and char it on a grill or stovetop until slightly browned. Once charred, cut the kernels off the cob and set aside.

2. 2

   Cook Chorizo

   In a large pot, heat the olive oil over medium heat. Add the diced chorizo and cook until browned and slightly crispy, about 5-7 minutes.

3. 3

   Sauté Vegetables

   Add the chopped onion and minced garlic to the pot with the chorizo. Sauté until the onion is translucent, about 3-4 minutes.

4. 4

   Add Potatoes and Broth

   Stir in the diced marble potatoes and vegetable broth. Bring to a boil, then reduce heat and simmer until the potatoes are tender, about 15 minutes.

5. 5

   Combine with Corn and Coconut Milk

   Once the potatoes are tender, stir in the charred corn and coconut milk. Simmer for an additional 5 minutes. Season with salt and black pepper to taste.

6. 6

   Serve

   Ladle the chowder into bowls and garnish with micro parsley before serving.