Chorizo Corn Soup

Name: Chorizo Corn Soup
Ingredients: 1 pound Spanish Chorizo, chopped; 2 tablespoons 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 large Garlic Cloves, chopped; 4 - 5 sprigs Sprigs Thyme, leaves removed and chopped; 1 Dry Bay Leaf; 1 28-oz can Fire-roasted Tomatoes; 1 quart Chicken Stock; 1 Large Bunch Kale, thick stems removed, leaves roughly chopped (about 4 cups); Bread, for dipping

13 ingredients

1 steps

Ingredients

1 pound Spanish Chorizo, chopped
2 tablespoons 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 large Garlic Cloves, chopped
4 - 5 sprigs Sprigs Thyme, leaves removed and chopped
1 Dry Bay Leaf
1 28-oz can Fire-roasted Tomatoes
1 quart Chicken Stock
1 Large Bunch Kale, thick stems removed, leaves roughly chopped (about 4 cups)
Bread, for dipping

Directions

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.