Corn Chowder with Smoked Tea and Chorizo

Corn Chowder with Smoked Tea and Chorizo

This delicious recipe for Corn Chowder with Smoked Tea and Chorizo pairs perfectly with the Dusk 2017 Shiraz.

DIRECTIONS:

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.

*Recipe and Photo Courtesy of McCormick & Company, Inc.