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Spicy Chorizo Corn Chowder

 2 poblano chiles
 12 ounces chorizo, casing removed
 4 cups fresh corn kernels (from about 3 ears)
 2 cups reduced-sodium chicken broth
 1 cup heavy whipping cream
 1/4 cup slivered red onion
 1/2 cup finely sliced basil leaves
  Lime wedges
Step 1
1

Preheat broiler. Oil a rimmed baking sheet. Set chiles on sheet and broil, turning as needed, until blackened all over, about 18 minutes total. Let cool, then peel, remove stem and seeds, and chop; set aside.

Step 2
2

Cook chorizo in a large saucepan over medium heat, breaking sausage into smaller pieces with a wooden spoon, until meat and fat have separated. Strain through a fine strainer and discard fat. Wipe pan clean with a paper towel.

Step 3
3

Return chorizo to pan and stir in corn and broth. Bring to a boil and cook, stirring occasionally, until corn is just tender, about 5 minutes. Reduce heat to a simmer, add cream and poblanos, and cook 2 minutes more to blend flavors.

Step 4
4

Ladle soup into bowls, sprinkle with onion and basil, and serve with lime for squeezing on top.