Chorizo, Black Bean & Corn Chowder

Total Time: 47 mins Preparation Time: 20 mins Cook Time: 27 mins

Ingredients

• Servings: 6
• canola oil or olive oil
• 1 onion, chopped
• 1 carrot, peeled and chopped
• 1 stalk celery, chopped
• 1 -2 link chorizo sausage or 1 -2 link italian sausage or 1/4 lb ground turkey
• 2 -3 green onions, chopped
• 2 -3 garlic cloves, crushed
• 1/2 teaspoon ground cumin
• 1 -2 cup corn (fresh, scraped off the cob, frozen, or canned)
• 1 cup black beans (cooked or 1/2 of a 19 oz can)
• 1 yukon gold potatoes (or a handful of baby new potatoes halved) or 1 red potatoes (or a handful of baby new potatoes halved)
• 4 cups chicken stock
• 1/2 cup half-and-half or 1 cup half-and-half or 14 ounces coconut milk

Recipe

• 1 in a large saucepan set over medium-high heat, heat a drizzle of oil and saute the onion, carrot, and celery for about 5 minutes, until soft.
• 2 add the chorizo sausage, squeezed out of it's casing, breaking it up with a spoon, until the meat is no longer pink.
• 3 stir in the green onions, garlic, and cumin and cook for another minute or two.
• 4 add the corn, beans, potato, and stock and bring to a simmer.
• 5 reduce the heat, cover, and cook for about 20 minutes, until the potatoes are tender.
• 6 simmer for a bit longer (uncovered) if you'd like to thicken up a bit, then stir in the cream or coconut milk and heat through.
• 7 serve immediately.