Green Chili Chorizo and Red Potato Cream

As I went to a local trendy place of business that sells soups and other liquefied concoctions... OK fine, it was Zuppas.  I noticed they were offering a limited time Green Chili and potato soup so I thought "DUDE there is something I can make with my newly acquired 2 pounds of roasted green chilies that I haven't been able to eat yet since I don't want to get an ulcer"  So I set of to make my own recipe of this.


I have recently come to gain a greater appreciation for Anaheim chilies, not only do they taste wickedly awesome stuffed with cheese, but they also are a great ingredient in general cooking. So here is what you'll need if you feel like warming up a cold day with this awesomeness.

8 baby red potatoes, cubed


4 oz of beef or pork chorizo
1 half onion diced 
1/2 lb of roasted Green Chillies, cleaned and peeled and diced
1/2 cup of Monterrey Jack Cheese grated
10 oz of corn, from the can works fine
1 liter of heavy cream, you wont use all of it.
(not pictured items)
2 Tbsp each of Maseca and Butter
2 tbsp of canola oil
1/2 bunch of cilantro chopped

So first things first, on a deep pot,  place oil in medium high heat, once oil is hot, place the potatoes in, toss around a bit to get s little color, then add 1/4 cup of water, cover up with a tight lid and let it steam for 10 minutes.
While this happens place chorizo and onions in a separate pan and make sure its cooked again about 3/4 there, if you're not familiar with how that works here is an illustration. The onions will take on the color of the

Chorizo, they wont be red, but they will have a greasy color to them. (For those of you who never thought "greasy" would be a color... That JUST happened)

After this is achieved then comes the easiest part of the whole thing; throw almost everything else in the pot with the potatoes; I mean Oni-izo (onion/chorizo mix), green chillies, and corn.  Behold for those of you that read magazines only for the pictures.

Fold this bounty of good stuff together to get some of the flavors to commune with each other. add black pepper to taste.

In the pan that you used for the chorizo there is some awesome flavor hiding that is just waiting to come out, and the way we do that is we make a Rue, so melt the butter and add the Maseca and  swirl around to get some of that left over flavor from the chorizo. When the rue looks about orangy colored then its ready.

Add the cream into your potato-Chonion-corn-chillies mix, add just enough to cover the ingredients; if its too thick you can always add more milk or cream later.  Add the rue you just made and whisk to incorporate.  The maseca will give your soup a light tortilla note.

Now let it all come to a boil, then reduce the heat to low and let simmer for 15 minutes, add salt to taste, if its too spicy add some more cream or milk.

Just how spicy it is will depend on the chilies if its not spicy enough for you, feel free to add a little bit of the adobo juice from the chipotles.

Add the cilantro right before serving and enjoy the awesomeness that this soup is.