Chorizo, Black Bean & Corn Chowder

This is a lovely chowder with great flavors, and it's quick and easy to make. It's a great way to stretch a small amount of flavourful meat a long way. I used turkey sausage, and it was terrific. Recipe courtesy of my latest favorite cookbook Spilling the Beans.

• Ready In: 47 mins
• Serves: 6

Ingredients

•  canola oil or  olive oil
• 1  onion, chopped
• 1  carrot, peeled and chopped
• 1  stalk celery, chopped
• 1 -2  link chorizo sausage or 1 -2  link Italian sausage or 1⁄4 lb ground turkey
• 2 -3  green onions, chopped
• 2 -3  garlic cloves, crushed
• 1⁄2 teaspoon ground cumin
• 1 -2  cup corn (fresh, scraped off the cob, frozen, or canned)
• 1  cup black beans (cooked or 1/2 of a 19 oz can)
• 1  yukon gold potatoes (or a handful of baby new potatoes halved) or 1  red potatoes (or a handful of baby new potatoes halved)
• 4  cups  chicken stock
• 1⁄2 cup half-and-half or 1  cup half-and-half or 14  ounces coconut milk

Directions

1. In a large saucepan set over medium-high heat, heat a drizzle of oil and saute the onion, carrot, and celery for about 5 minutes, until soft.
2. Add the chorizo sausage, squeezed out of it's casing, breaking it up with a spoon, until the meat is no longer pink.
3. Stir in the green onions, garlic, and cumin and cook for another minute or two.
4. Add the corn, beans, potato, and stock and bring to a simmer.
5. Reduce the heat, cover, and cook for about 20 minutes, until the potatoes are tender.
6. Simmer for a bit longer (uncovered) if you'd like to thicken up a bit, then stir in the cream or coconut milk and heat through.
7. Serve immediately.