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.
Steep tea in boiling water 5 minutes. Strain tea.
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.
Run cold water over pressure cooker to release the pressure. Remove lid. Stir in cream.
To cook on top of the stove: Prepare as directed, using a large saucepan and adding 2 cups Kitchen Basics® Original Chicken Stock with the tea. Bring to boil. Reduce heat to low; simmer 25 to 30 minutes or until potatoes are tender. Stir in cream; simmer until heated through.