Chorizo, Black Bean & Corn Chowder - cooking recipe

Ingredients

canola oil or olive oil
1 onion, chopped
1 carrot, peeled and chopped
1 stalk celery, chopped
1 -2 1 -2 link Italian sausage or 1/4 lb ground turkey
2 -3 green onions, chopped
2 -3 garlic cloves, crushed
1/2 teaspoon ground cumin
1 -2 cup corn (fresh, scraped off the cob, frozen, or canned)
1 cup black beans (cooked or 1/2 of a 19 oz can)
1 yukon gold potatoes (or a handful of baby new potatoes halved) or 1 red potatoes (or a handful of baby new potatoes halved)
4 cups chicken stock
1/2 1 cup half-and-half or 14 ounces coconut milk

Preparation

In a large saucepan set over medium-high heat, heat a drizzle of oil and saute the onion, carrot, and celery for about 5 minutes, until soft.
Add the chorizo sausage, squeezed out of it's casing, breaking it up with a spoon, until the meat is no longer pink.
Stir in the green onions, garlic, and cumin and cook for another minute or two.
Add the corn, beans, potato, and stock and bring to a simmer.
Reduce the heat, cover, and cook for about 20 minutes, until the potatoes are tender.
Simmer for a bit longer (uncovered) if you'd like to thicken up a bit, then stir in the cream or coconut milk and heat through.
Serve immediately.