4.9
(12)
Your folders
Your folders
Export 13 ingredients for grocery delivery
Step 1
In a Dutch oven, cook and crumble chorizo over medium heat until cooked through, 4-6 minutes. Using a slotted spoon, remove chorizo to paper towels, reserving 2 tablespoons drippings in pan.
Step 2
In drippings, saute onion and the red and poblano peppers over medium heat until tender, 8-10 minutes. Add garlic; cook and stir 1 minute. Stir in flour and seasonings until blended; cook and stir 3 minutes. Gradually stir in broth.
Step 3
Add potatoes and corn; bring to a boil. Reduce heat; simmer, uncovered, until potatoes are tender, 10-15 minutes. Stir in sour cream and chorizo; heat through. If desired, serve with cheese and cilantro.
Your folders
mexicoinmykitchen.com
4.9
(46)
Your folders
mexicoinmykitchen.com
4.9
(46)
Your folders
mexicoinmykitchen.com
4.9
(46)
Your folders
allrecipes.com
4.5
(32)
15 minutes
Your folders
homesicktexan.com
Your folders
stripedspatula.com
4.9
(22)
45 minutes
Your folders
creationsbykara.com
4.5
(32)
30 minutes
Your folders
aheadofthyme.com
5.0
(7)
35 minutes
Your folders
thestayathomechef.com
4.8
(63)
15 minutes
Your folders
platingsandpairings.com
4.2
(13)
45 minutes
Your folders
insanelygoodrecipes.com
5.0
(1)
40 minutes
Your folders
onehotoven.com
5.0
(64)
35 minutes
Your folders
onehotoven.com
Your folders
pinaenlacocina.com
5.0
(2)
20 minutes
Your folders
honest-food.net
5.0
(10)
30 minutes
Your folders
isabeleats.com
4.9
(8)
10 minutes
Your folders
seriouseats.com
Your folders
paleomg.com
4.6
(32)
Your folders
foodnetwork.com
4.7
(26)
30 minutes