Curl Up & Cuddle: Linguica and Corn Chowder
I forgot to bring my lunch a few days ago so I had quick lunch at La Brea, a chain of bakeries on the west coast. I had the sausage corn chowder and figured that I could make my own version of this at home with the leftover paella ingredients from last week. WHHEEEEE. Quick recipe walkthrough below:
Linguica and Corn Chowder
I cut linguica into 1/4” cubes and rendered the fat until the bits were nice n’ brown. I set them aside. I then added 3 chopped walla-walla onions and let it cook under medium-low heat for 10 minutes. After the onions were sweated, I threw in some minced garlic to cook for a few minutes (until it got fragrant) along with the kernels from a cob of yellow sweet corn (you can use canned here too).
After the corn, garlic have been in the pot for 3 minutes, I added 1/4 tsp of saffron, 1/2 tsp of dried oregano, 4 cups worth of homemade chicken stock and 1/2 cup of heavy cream. I brought it to a boil and dropped it to a simmer for a few minutes to let all the flavors meld together.
To finish the soup, I added shredded chicken from previous roast and the reserved linguica bits. I also added the same kind of walla-walla onions that I used earlier, but put in the oven at 450 degrees for 30 minutes and chopped coarsely (for a bit of a roasted flavor). I garnished with some green onions and served with some toasted bread.
It was a hodgepodge of things thrown in a pot, but it was hearty enough to get me through a spell of relatively cool weather (60 degrees) in Seattle. While I’d definitely add potatoes to replace some of the heavy cream, I’m sure there’s a lot more interpretation to be done here. If only I had some kale! LOL.
YAY Soup! 
~Spec
