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
Ingredients 10 (1 cup) Servings
- 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™ Roasted Ground Coriander
- 1 teaspoon McCormick Gourmet™ Organic Roasted Ground Cumin
- 1 teaspoon McCormick Gourmet™ Sicilian Sea Salt
- 2 cups heavy cream
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.
