4 ears of corn, removed
2 poblano peppers, charred + peeled then chopped
2 leeks, cleaned then sliced into disks (include the entire leek, even the green ends)
4 potatoes, peeled then diced
3 cups chicken stock
1 cup sour cream
1/2 heavy cream
1 mexican chorizo, casing removed and chopped into small pieces
4 scallions, sliced
few leaves of cilantro
salt
black pep
begin by sautéing the leeks in a heavy bottomed pan over medium heat. after 2-3 minutes add in the potatoes. season with salt + pepper.
next add in the corn and chopped poblano peppers. once everything is beginning to break down (5-7 minutes) add in the chicken stock and simmer on low for 25 minutes.
next take a fork or potato crusher and help break the potatoes down even more. this will help to make the chowder more creamy.
turn the heat down to low and add in the sour cream and heavy cream—stir to combine.
in a separate pan over medium high heat, start to sauté the chorizo. you will see it release a lot of oil and this is what we want! keep sautéing until the chorizo is quite charred and really toasty.
serve the chowder in your favorite bowl with some whole leaves of cilantro, chopped scallions + all of that delicious charred chorizo. the oil from the chorizo leaks perfectly into the chowder creating that perfect warming, unctuous bite!
