Jersey Corn Chowder with Chorizo
and Cheddar Corn Muffins

Ingredients for soup
3 ribs of celery,diced
4 carrots,chopped
1 onion,diced
6 ears of corn off the cob,(save the cobs)
2 smoked chorizo sausages,diced small,
save half for soup and half for garnish
4 potaoes, peeled and medium diced
1 red and 1 yellow bell pepper,diced
1 jalpeno diced
2 sprigs of thyme
A pinch or more of cayenne pepper
¼ cup chopped cilantro
1Tbl butter
4 Tbls olive oil
2 Tbls flour

Method for soup
In a stock pot heat 4 Tbls of olive oil 1 Tbl butter
Add celery,carrots and onions.
And sweat your vegetables.
Add ½ of the chorizo
Then cook for about 2 minutes. then add  2 Tbls flour
Add the peppers, thyme,cayenne pepper,corn,potatoes
and the reserved cobs.
Add 3 cups of chicken stock and 3 cups of water.
Make sure that the ingredients are covered.
Season with salt and pepper and add cilantro.
Cook for about 30-40 minutes until the vegetable are tender.
Then remove the cobs and add about 1cup of milk.
Correct the seasoning and correct for salt in necessary.

For garnish
Place the remaining chorizo in a saute pan,adding a little olive oil to crisp up the chorizo.
Sprinkle the chorizo over the chowder and serve.

Cheddar Corn Muffins

For 12 large muffins

Dry ingredients
11/2 cups of yellow corn meal
1 ½ cups of flour
¼ cup sugar
1 ½  tsps baking powder
½ tsp baking soda
½ tsp salt

Wet ingredients
1 stick butter,melted and cooled
4 lg eggs
2 ¼ cups buttermilk
1 cup grated cheese
1 cup corn kernels
3 scallions,finely diced

Toss the dry ingredients in a large bowl and mix together
Mix the wet ingredients together,buttermilk, eggs and melted butter

Combine the dry and wet together and mix thoroughly,then fold in the cheese corn and

Scoop into paper lined muffin pans
Bake 25-30 minutes at 350 degrees.
Watch Video
Jersey Corn Chowder
wth Chorizo and
Cheddar Corn Muffins