Harvest Corn Chowder with Chorizo
Ingredients
- 3 cups fresh corn kernels (from 3-4 large ears) or frozen kernels (thawed and patted dry)
- 2 cups low-sodium chicken broth
- 1 tablespoon olive oil
- 3 ounces smoked Spanish chorizo, cut into ¼-inch cubes
- 1 medium sized onion, chopped (about ¾ cup)
- Half a pound unpeeled red-skinned potatoes, cut into ¼-inch cubes (about 2 cups)
- 1¼ teaspoons dried thyme
- Sprinkle cayenne pepper
- 1 cup half and half
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