Harvest Corn Chowder with Chorizo

• Gluten free

• Meat

  • 1 cut into 4-inch cubes 6 ounces smoked spanish chorizo, smoked

• Produce

  • 1 cut into 4-inch cubes 1 pound (about 3 medium unpeeled red-skinned potatoes, red
  • 6 cups Corn, fresh
  • 1 1/2 cups Onion
  • 2 1/2 tsp Thyme, dried
  • 1 Thyme, Fresh sprigs

• Canned Goods

  • 4 cups Chicken broth, low-salt

• Baking & Spices

  • 1/8 tsp Cayenne pepper, scant

• Oils & Vinegars

  • 2 tbsp Olive oil

• Dairy

  • 2 cups Half and half

Found on bonappetit.com

Ingredients

• 6 cups fresh corn kernels (cut from 6 to 8 large ears) or frozen kernels, thawed, patted dry (about 2 pounds frozen), divided
• 4 cups low-salt chicken broth, divided
• 2 tablespoons olive oil
• 6 ounces smoked Spanish chorizo,* cut into 1/4-inch cubes (about 1 1/4 cups)
• 1 1/2 cups chopped onion
• 1 pound (about 3 medium) unpeeled red-skinned potatoes, cut into 1/4-inch cubes (about 3 1/2 cups)
• 2 1/2 teaspoons dried thyme
• 1/8 teaspoon (scant) cayenne pepper
• 2 cups half and half
• Fresh thyme sprigs (for garnish)