Fullblood Wagyu Chorizo, Bacon, and Roasted Corn Chowder
Fullblood Wagyu Chorizo, Bacon, and Roasted Corn Chowder

Hello everybody, it’s Brad, welcome to our recipe site. Today, I’m gonna show you how to prepare a distinctive dish, fullblood wagyu chorizo, bacon, and roasted corn chowder. It is one of my favorites food recipes. This time, I am going to make it a bit unique. This will be really delicious.

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To begin with this particular recipe, we have to prepare a few ingredients. You can cook fullblood wagyu chorizo, bacon, and roasted corn chowder using 19 ingredients and 6 steps. Here is how you cook that.

The ingredients needed to make Fullblood Wagyu Chorizo, Bacon, and Roasted Corn Chowder:
  1. Get 1 LB Double 8 Cattle Company Fullblood Wagyu Chorizo
  2. Prepare 8 OZ Double 8 Cattle Company Fullblood Wagyu Beef Bacon (cut into 1/4-inch-thick strips)
  3. Make ready 2 TBSP Grapeseed Oil
  4. Prepare 4 EAR Fresh Corn (grilled and then corn removed from cob) (reserve cobs)
  5. Get 1 Large Sweet Onion (medium diced)
  6. Get 3 Medium Carrots (medium diced)
  7. Make ready 3 STALK Celery (small diced)
  8. Get 4 Large Thyme Stems
  9. Prepare 2 CUP Yukon Gold or Yellow Potatoes (medium diced)
  10. Make ready 2 Poblano Peppers (grilled and then medium diced)
  11. Make ready 1 Red Bell Pepper (small diced)
  12. Prepare 3 Garlic Cloves (minced)
  13. Make ready 1/2 CUP Butter
  14. Make ready 1 CUP Flour
  15. Get Kosher Salt & Freshly Ground Black Pepper (to taste)
  16. Take 2 QT Chicken Stock
  17. Prepare 2 CUP Heavy Cream
  18. Take 1 TBSP Sherry Vinegar
  19. Take OPTIONAL INGREDIENT: Hot Sauce
Instructions to make Fullblood Wagyu Chorizo, Bacon, and Roasted Corn Chowder:
  1. PREPARING THE CORN AND POBLANO PEPPERS - Heat a BBQ or gas grill on medium-high heat. Grill the corn on the cob and the poblano peppers for 5 minutes on all sides. This should give you some nice caramelization. Allow them to cool.
  2. PREPARING THE CORN STOCK - Take the grilled corn off the cobs with a sharp knife, and reserve. Put the cobs in a medium sauce pot, and just cover with water. Set the temperature to medium-high, and let the cobs boil for 20 minutes. Let them cool off a bit, and strain the liquid. Reserve the liquid/corn stock.
  3. PREPARING THE FULLBLOOD WAGYU CHORIZO AND BEEF BACON - Heat a large Dutch oven or heavy-bottom soup pot on medium-high heat. Add in 2 tablespoons grapeseed oil. Once hot, add in the Fullblood Wagyu chorizo in small pieces, as well as the Fullblood Wagyu beef bacon. With a wooden spoon, break up the chorizo, and stir the bacon.
  4. PREPARING THE SOUP - Once the chorizo and bacon have browned, add in the diced sweet onions, carrots, grilled poblano peppers, red bell pep-pers, and celery. Coat everything with the fat/liquid (from the chorizo and bacon being cooked) in the pot. Cook for 5 minutes, while stirring constantly. Once the onions are translucent, add in the butter.
  5. Once the butter is melted, add in the flour. Stir with a wooden spoon until it smells toasty (usually takes about 5 minutes). Add in the diced potatoes, thyme stems, and minced garlic. Then, slowly mix in the chicken stock. Once all of the chicken stock is added in, drop the temperature to medium low. Let simmer, while stirring occasionally. After 30 minutes, add in the corn. Set the temperature to low, and let it cook for another 15 minutes. Add in the heavy cream.
  6. FINAL STEPS - If the corn chowder is a little thick, add in some of the corn stock. This will loosen up the chowder and give it more corn flavor. Remove the thyme stems from the soup, and add in the sherry vinegar. Season to taste with kosher salt and freshly ground black pepper. Optional: add a little hot sauce if you prefer.Serve in bowls, and enjoy!

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