New Chicken Corn Chowder

In a large Dutch oven with a heavy bottom, heat over medium-high heat:
1 tablespoon of olive oil
Once the oil is hot, but not smoking, add:
1 large Mexican Chorizo sausage, casing removed
Break up the sausage with a wooden spoon and brown until most of the fat is rendered out, about 5-7 minutes.  Once brown, remove with a slotted spoon to a plate lined with paper towels.  You want to have a few tablespoons of fat left in the pan to brown the chicken, so add a little olive oil, if you need to, or remove some of the sausage fat with a spoon, if there is too much.  Keep the fat hot and add:
5-6 boneless, skinless chicken thighs, seasoned with salt and pepper
Brown on both sides, about 3 minutes per side.  You want the chicken to get a good brown color, but you do not need to cook it all the way through just yet.  Once brown, remove to a bowl and reserve.  You might want to deglaze your pan now, if there are lots of browned bits stuck to the bottom.  If so, add a little chicken stock, scrape up the bits, and pour the liquid into your chicken bowl.  Add a few swirls of olive oil to your pan again and add:
1 large onion, diced 2-3
Serrano chilis, sliced
5 cloves garlic, minced
1 tablespoon of coriander seed, ground
1 teaspoon of salt
Turn the heat to medium and just get the vegetables to soften a bit.  Add:
Fresh corn from 2 large ears
Stir the mixture around a bit until the corn starts to get hot and add:
6-8 cups of chicken stock
Let simmer on medium low for about 30 minutes, to allow the flavors to develop.  Meanwhile, mix together:
1/2 small package of goat cheese
1/2 cup of chopped cilantro
Salt and pepper to taste
Set this mixture in the fridge until you are ready to serve.  After the soup cooks for about a half an hour, transfer it to a blender and puree until smooth, working in batches.  Please be careful blending hot liquids!  Once you’ve pureed the soup, return it to the pan and return to a simmer.  Dice the reserved chicken and put it and the reserved liquid into the soup.  Then, add:
Fresh corn from 1 large ear of corn
The chicken and final ear of corn will give the soup a hearty texture, while the pureed base will provide that richness we all love in cream-based soups (but no cream!).  Heat until the corn and chicken are done and serve hot, with a dollop of the sausage mixture on top and a few pieces of toast slathered with the goat cheese mixture.  Duhlish.


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