CHORIZO, ORZO & SWEETCORN SUMMER STEW
Fry veg with chorizo and orzo to make this healthy, colourful summer stew. You can add any leftover veg you have in the fridge to reduce food waste
Provided by Anna Glover
Categories Dinner, Supper
Time 35m
Number Of Ingredients 12
Steps:
- Heat the oil in a deep frying pan and fry the white parts of the spring onions, the peppers and chorizo for 8 mins, until the peppers are soft and the chorizo is just golden.
- Stir in the garlic, orzo, paprika, sweetcorn and tomato, and fry for 2-3 mins more. Pour in the stock. Bring to a simmer and cook for 8-10 mins, stirring often, until the orzo is tender. Stir in the parsley, the green parts of the spring onions, and the lemon juice and zest.
Nutrition Facts : Calories 389 calories, Fat 12 grams fat, SaturatedFat 4 grams saturated fat, Carbohydrate 50 grams carbohydrates, Sugar 17 grams sugar, Fiber 8 grams fiber, Protein 16 grams protein, Sodium 1.2 milligram of sodium
MEXICAN CHORIZO AND CORN SOUP
This was an easy recipe and tasty. I would add a lot more cilantro and hot peppers next time, but that's my preference. I also left the skin on my potatoes. Recipe courtesy of Taste of Home and Laura Davis/Chincoteague Island, Virginia.
Provided by AmyZoe
Categories Low Cholesterol
Time 50m
Yield 10 serving(s)
Number Of Ingredients 15
Steps:
- In a Dutch oven, cook and crumble chorizo over medium heat until cooked through, 4 to 6 minutes. Using a slotted spoon, remove chorizo to paper towels, reserving 2 tablespoons drippings in pan.
- In drippings, saute onion and red and poblano peppers over medium heat until tender, 8 to 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.
- Add potatoes and corn and bring to a boil. Reduce heat and simmer uncovered, until potatoes are tender, 10 to 15 minutes.
- Stir in sour ream and chorizo, heat through. If desired, serve with cheese and cilantro.
Nutrition Facts : Calories 334.3, Fat 17.1, SaturatedFat 6.7, Cholesterol 36, Sodium 608.8, Carbohydrate 32, Fiber 3.7, Sugar 2.3, Protein 16
CORN CHOWDER WITH ZUCCHINI AND ORZO
This hearty fresh corn soup doesn't take long to make and it can be your main course.
Provided by Martha Stewart
Categories Food & Cooking Soups, Stews & Stocks Soup Recipes
Time 30m
Number Of Ingredients 6
Steps:
- In a medium saucepan, melt 1 tablespoon butter over medium-high. Add zucchini and saute until crisp-tender, 4 minutes. Stir in orzo and heat until warmed through. Transfer to a bowl and toss with scallion greens; season with salt and pepper.
- Melt remaining 1 tablespoon butter in saucepan over medium-high. Add scallion whites and saute until tender, 3 minutes. Add corn and cook until tender, 3 minutes. Add 3 cups water and corncobs and bring to a boil; reduce to a simmer and cook until chowder thickens slightly, about 8 minutes. Discard cobs and season with salt and pepper. In batches, fill a blender halfway with chowder and puree (use caution when blending hot liquids). Serve chowder topped with zucchini mixture.
Nutrition Facts : Calories 274 g, Fat 8 g, Fiber 6 g, Protein 9 g, SaturatedFat 4 g
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