Last night’s dinner was Guiso de Maiz or corn stew, made with corn frozen from my dad’s summer garden. The soup has other vegetables – onion, pepper, and butternut squash, and is seasoned with bacon and chorizo. We’re having a warmer spell in NC but it’s not spring yet – so soup’s still on!
Guiso de Maiz
3 strips thickly-cut bacon, chopped
2 chorizo sausages, or other spicy sausage
1 onion, diced
1 green or red pepper, diced
2 cloves garlic, minced
2 c. calabaza or butternut squash, peeled and diced
1/4 c. cooking sherry
1 c. tomato sauce
8 c. chicken stock
4 c. corn kernels, fresh or frozen
salt and pepper, to taste
Fry the bacon over medium heat in a large soup pot until crispy. Add sausage (either sliced or crumbled, depending on the type of chorizo you’re using*), onion, pepper, and garlic. Continue cooking and stirring until vegetables have softened and sausage is browning.
Add squash, sherry, tomato sauce, and chicken stock, stir well and simmer, covered for about 20 minutes. Add corn and season with salt and pepper. Cook for another 20 minutes until squash is tender. Garnish with parsley or cilantro for a little color.
Adapted from “Memories of a Cuban Kitchen” by Mary Urrutia Randelman and Joan Schwartz.
*My friend Lisa tipped me off to the fact that there are many different types of chorizo, and looking at the Wikipedia entry on the subject, I can see that she’s right! I’m pretty sure that what I’m using is not very authentic, as it was a common American brand of sausage rather than something purchased at a Latino grocery. One type that is more traditionally Spanish or Portuguese is a cured sausage that you can slice (that seems to be the type desired for this recipe since it mentioned slicing before it was cooked). The other type is chorizo fresco, more common in Mexico, that is not cured. That is like the type I used, so I just removed the loose meat from the casings and sauteed it like ground beef, breaking up the chunks in the pan.