Wagyu Chorizo, Bacon, and Roasted Corn Chowder

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This Fullblood Wagyu Chorizo, Bacon, and Roasted Corn Chowder recipe is a comforting, colorful, and creamy dish. This soup is simple to make and a delicious weeknight dinner. To give your dish a little kick, try adding a dash of hot sauce!

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1 lb. Double 8 Cattle Company Fullblood Wagyu Chorizo
8 oz. Double 8 Cattle Company Fullblood Wagyu Beef Bacon ( cut into 1/4-inch-thick strips )
2 tbsp. Grapeseed Oil
4 EAR Fresh Corn ( grilled and then corn removed from cob, reserve cobs )
1 Large Sweet Onion ( medium diced )
3 Medium Carrots ( medium diced )
3 STALK Celery ( small diced )
4 Large Thyme Stems
2 cups Yukon Gold or Yellow Potatoes ( medium diced )
2 Poblano Peppers ( grilled and then medium diced )
1 Red Bell Pepper ( small diced )
3 Garlic Cloves ( minced )
1/2 cup Butter
1 cup Flour
to taste Kosher Salt
to taste Freshly Ground Black Pepper
2 qts. Chicken Stock
2 cups Heavy Cream
1 tbsp. Sherry Vinegar
Hot Sauce ( optional )

FIRST STEP

Remove the Fullblood Wagyu chorizo and Fullblood Wagyu beef bacon from the freezer, and place them in the refrigerator 24 hours before starting this...
See the full directions on my site

Nutritions

Calories
580

Sodium
532mg
22% DV

Fat
36g
56% DV

Protein
12g
24% DV

Carbs
42g
14% DV

Fiber
7g
31% DV

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