Smart "Esquites" Pork Chorizo and Corn Chowder
with Sour Cream and Feta- Milk
- Wheat
- Soy
- Sulphites
- Milk
- May contain traces of allergens
- Tree nuts
- Mustard
- Peanuts
- Sesame
- Soy
- Sulphites
- Wheat
- Triticale
Carb Smart (50 g carbohydrates or less) is based on a per serving calculation of the recipe's carbohydrate amount. Calorie Smart (650kcal or less) is based on a per serving calculation of the recipe's kilocalorie amount. Ingredients: Chorizo sausage (pork, water, sugars (dextrose), spices, salt, paprika, potassium chloride, potassium phosphate, flavour, dehydrated onion, dehydrated garlic, sodium erythorbate, sodium diacetate, paprika extractives, spice extractives, bakon Hfbn) • Yellow potato • Mirepoix (carrot, onion, celery) • Thaw-friendly corn (corn, modified vinegar) • 35% Cream (cream, milk, dextrose, cellulose gel, carrageenan, mono and diglycerides, cellulose gum, polysorbate 80, sodium citrate, disodium phosphate) (milk) • Sour cream (milk ingredients, modified milk ingredients, modified cornstarch, sodium phosphate, sodium citrate, carrageenan, locust bean gum, guar gum, microbial enzyme, bacterial culture, propylene glycol alginate, xanthan gum) (milk) • Feta cheese (pasteurized milk, partly skimmed milk, water, salt, lipase, bacterial culture, microbial enzyme, cellulose, natamycin, calcium chloride) (milk) • Cream sauce spice blend (wheat flour, salt, garlic powder, onion powder, canola oil, silicon dioxide) (wheat) • Vegetable stock powder (salt, sugars (dextrose, corn syrup solids, sugar), dehydrated vegetables (sulphites) (carrot, potato, onion, leek, red and green bell peppers, cabbage, celery, tomato, garlic), hydrolyzed vegetable proteins (corn, soy), potato starch, palm oil, corn starch, yeast extract, canola oil, spice extracts, herb, turmeric extract, natural flavor) (soy, sulphites) • Mexican seasoning (spices, paprika powder, sugar (sugar, maltodextrin), salt, tomato powder, garlic powder, herbs, canola oil, silicon dioxide) • Green onion.
Ingredients
250 g
Chorizo Sausage, uncased
113 g
Mirepoix
200 g
Yellow Potato
56 mL
Cream
(Contains: Milk)
1 unit(s)
Sour Cream
(Contains: Milk May contain traces of: Milk)
¼ cup
Feta Cheese, crumbled
(Contains: Milk)
20 g
Cream Sauce Spice Blend
(Contains: Wheat May contain traces of: Milk, Tree nuts, Mustard, Peanuts, Sesame, Soy, Sulphites)
7.5 g
Vegetable Stock Powder
(Contains: Soy, Sulphites May contain traces of: Milk, Tree nuts, Mustard, Peanuts, Sesame, Wheat)
4 g
Mexican Seasoning
(May contain traces of: Milk, Tree nuts, Mustard, Peanuts, Sesame, Soy, Sulphites, Wheat, Triticale)
1 unit(s)
Green Onion
113 g
Corn Kernels
Not included in your delivery
0.06 tsp
Salt*
0.06 tsp
Pepper*
Nutrition Values
Utensils
Cooking Steps
- Before starting, wash and dry all produce.
- Heat a large pot over medium-high.
- When hot, add 1 tbsp (2 tbsp) oil, then chorizo. Season with salt and pepper. Cook for 2-3 min, breaking up chorizo and stirring often until chorizo is browned (chorizo will finish cooking in step 3).**
- Meanwhile, on a clean cutting board, remove any brown spots from potatoes, then peel and cut into 1/4-inch pieces. (Note: if you don't mind potato skins, don't peel them!)
- Thinly slice green onion.
- Heat the pot with the chorizo over medium.
- Add 1 tbsp (2 tbsp) oil, then mirepoix, corn and potato. Cook for 4-5 min, stirring often, until veggies are tender-crisp and chorizo is cooked through.**
- Add Cream Sauce Spice Blend and half the Mexican Seasoning (use all for 4 servings). Stir to coat.
- Add vegetable stock powder, cream and 2 cups (3 1/2 cups) water. Bring to a simmer over high, then reduce heat to medium.
- Cook for 6-9 min, stirring occasionally, until veggies are tender. (TIP: If liquid reduces too quickly before veggies are tender, add water, 2 tbsp at a time).
- Season chowder with salt and pepper.
- Divide between bowls.
- Dollop sour cream over top.
- Sprinkle feta and green onions over top.
If you opted to get chorizo, heat a large pot over medium-high. When hot, add 1 tbsp (2 tbsp) oil, then chorizo. Season with salt and pepper. Cook for 2-3 min, breaking up chorizo and stirring often until chorizo is browned. (Chorizo will finish cooking in step 3.)**
Heat the pot with the chorizo over medium. Add 1 tbsp (2 tbsp) oil, then mirepoix, corn and potato. Cook for 4-5 min, stirring often, until veggies are tender-crisp and chorizo is cooked through.**
