Chorizo, Grilled Corn and Potato Chowder

Crumble and cook the chorizo in a large stock pot. Use a wooden spoon to help break the chorizo into small pieces. When the chorizo is almost all the way cooked add the onions, jalapeño and potatoes. Cook for about 10 minutes, or until the onions are soft.

While the sausage is cooking, grill the corn in a frying pan or griddle with olive oil salt, and pepper. Cook the corn until half of the kernels are dark golden brown and crispy, then add to the sausage mixture. Sprinkle the flour over all the ingredients in the pot. Stir to coat the meat and vegetables. Add the stock, gouda cheese, wine, and all the spices to the pot. Cook until thickened and the potatoes are soft.

Ladle one cup of soup into a bowl and add the heavy cream to it. Stir until blended. Add the cream mixture back to the soup. Let simmer for 30 minutes stirring occasionally so it doesn’t stick to the bottom of the pan.

Serve in a warm bowls garnished with chopped cilantro, diced red onion, and cotija cheese, and paired with glasses of Spanish Cowboy.