Corn Chowder with Smoked Tea and Chorizo

Name: Corn Chowder with Smoked Tea and Chorizo
Prep time: 20 min
Cook time: 15 min
Yield: 10
Cuisine: American,
Ingredients: 1 tbsp loose Lapsang Souchong tea; 2 cups boiling water; 2 tsps vegetable oil; 7 oz dried chorizo sausage chopped (2 cups); 3 cups fresh corn kernels; 1 cup chopped celery; 1 medium onion chopped; 1/2 medium fennel bulb thinly sliced; 1/4 cup flour; 1 pound red skin potatoes cut into 1-inch chunks; 1 tsp McCormick Gourmet™ Coriander, Roasted Ground; 1 tsp McCormick Gourmet™ Organic Cumin, Roasted Ground; 1 tsp McCormick Gourmet™ Sicilian Sea Salt; 2 cups heavy cream

This quick corn chowder, made in a pressure cooker, gets its robust, smoky flavor from chorizo sausage, roasted spices and Lapsang Souchong tea, a unique variety dried over pine wood fire. Photo credit: Sydney Kramer from Crepes of Wrath.

20m

PREP TIME

15m

COOK TIME

340

CALORIES

14

INGREDIENTS

Servings: 10 (1 cup)

Ingredients

1 tablespoon loose Lapsang Souchong tea
2 cups boiling water
2 teaspoons vegetable oil
7 ounces dried chorizo sausage, chopped (2 cups)
3 cups fresh corn kernels
1 cup chopped celery
1 medium onion, chopped
1/2 medium fennel bulb, thinly sliced
1/4 cup flour
1 pound red skin potatoes, cut into 1-inch chunks
1 teaspoon McCormick Gourmet™ Coriander, Roasted Ground
1 teaspoon McCormick Gourmet™ Organic Roasted Ground Cumin
1 teaspoon McCormick Gourmet™ Sicilian Sea Salt
2 cups heavy cream

KEY PRODUCTS

INSTRUCTIONS

1 Steep tea in boiling water 5 minutes. Strain tea.
2 Heat oil in open 6-quart pressure cooker on medium heat. Add chorizo, corn, celery, onion and fennel; cook and stir 5 to 8 minutes or until vegetables are tender. Sprinkle with flour; cook and stir 1 minute. Add tea, potatoes, roasted coriander, roasted cumin and sea salt; mix well. Close lid. Bring pressure cooker to full pressure on high heat. Cook 8 minutes. Remove from heat. Let stand 5 minutes.
3 Run cold water over pressure cooker to release the pressure. Remove lid. Stir in cream.