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chorizo corn soup

(1 rating)
usmcmom1 avatar
Recipe by
Jen Smallwood
@usmcmom1
St. Cloud, FL

This hearty soup makes a perfect one-pot supper. Recipe Source: Mine - made several batches to get this version.....

(1 rating)
yield 4 serving(s)
prep time 10 Min
cook time 35 Min
method Stove Top

Ingredients For chorizo corn soup

  • 1 lb
    spanish chorizo, chopped
  • 2 Tbsp
    extra virgin olive oil
  • 1
    baking potato, peeled and diced
  • 6
    ears of corn, kernels removed or 3 to 4 cups frozen corn
  • 1
    red bell pepper, chopped
  • 1
    medium onion, chopped
  • 3
    garlic cloves, chopped
  • 4 - 5 sprig
    thyme, leaves removed and chopped
  • 1
    fresh or dry bay leaf
  • 1
    (28-oz) can fire-roasted tomatoes
  • 1 qt
    chicken stock
  • 1
    large bunch kale, thick stems removed, leaves roughly chopped (about 4 cups)
  • bread, for dipping

How To Make chorizo corn soup

  • 1
    Place a large pot over medium-high heat with 2 turns of the pan of olive oil, about 2 tablespoons. Add the chorizo and cook stirring every now and then for 2-3 minutes. Add the potatoes and corn, and brown that up a little bit, then add bell pepper, onions, garlic, thyme, bay leaf, salt and pepper, and cook for 5 minutes. Pour in the tomatoes and chicken stock, and bring up to a bubble. Simmer for 5 minutes. Add the kale and simmer for 5 more minutes. Garnish soup with parsley or cilantro and lime juice and serve with lots of bread for dipping alongside.
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