The Soup Counts!

Is soup a meal? According to Kenny Bania and Ben, it is not. Whenever I suggest making soup for Ben’s Day Wednesday, Ben finagles a way to add items to the meal or to avoid it altogether. This week I made his suggested grilled chicken and veggie pitas one day and had him join me in making chorizo corn chowder the next day. I thought I had a smooth maneuver in getting him to make soup, but in the end, our week was equal parts Kenny Bania and Benny Canya wheedle the meal you actually want, too!

I know with temperatures in the 90s, soup is not the first thing that springs to mind, but I’m trying to get Ben to widen his horizons. Also, I believe that corn chowder is quite tasty chilled (but don’t get Ben started on chilled soups.) Phil and I love soup, and I feel that Ben’s wholesale dismissal of it as a genre is a sweeping ruling with far-reaching consequences! First they came for my consommé…

Ben’s main objection to soup appears to be the lack of meat, or maybe just general heft, but this corn chowder has meat and potatoes!

Chorizo Corn Chowder

2 poblano peppers

1 tablespoon olive oil

1 pound Spanish Chorizo, diced

3-4 small potatoes, diced

1 onion, diced

1/3 cup white wine

Kernels cut from 4 ears of corn

3 tablespoons butter

6 cups milk

3 tablespoons flour

1/2 teaspoon salt

1/2 teaspoon pepper

1. Roast poblano peppers under broiler, turning to char all over. Place peppers in bowl, cover, and allow to steam for at least 15 minutes. Remove charred peels, stems, and seeds. Chop into pieces and set aside.
2. In a soup pot, heat oil, and fry chorizo, then remove to paper towel lined plate, reserving oil. Add potatoes and onion to reserved oil, cooking over medium high heat until onions are translucent. If veggies threaten to char or burn, deglaze as soon as needed.
3. Add wine to deglaze pot, and stir, cooking a minute or two. Add corn and butter, cooking until butter is melted. 
4. In a separate bowl, whisk flour into milk. Pour into pot. Add salt, and pepper. Simmer on low heat 10-15 minutes. Add chopped poblano peppers and reserved chorizo.

Ben’s serving suggestion: ladle soup into a fancy bowl, top with shredded cheddar cheese, and serve alongside your favorite salad, bread and butter, a grilled steak, mashed potatoes, roasted asparagus, watermelon, and peanut butter swirl ice cream for dessert.

To my great surprise, Ben not only ate our soup creation willingly, he requested seconds, and even asked to pack some for his lunch tomorrow! I don’t know how to account for this change in attitude, but I have to believe that chorizo is partially responsible. Is this a permanent change? Can I soup up future meal plans? Must all future soups contain chorizo? I have no idea. I will just slink away quietly with my win. The soup counts!