Chorizo Corn Soup

Jen Smallwood

By
@usmcmom1

This hearty soup makes a perfect one-pot supper.

Recipe Source: Mine - made several batches to get this version.....


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Serves:

4

Prep:

10 Min

Cook:

35 Min

Method:

Stove Top

Ingredients

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(s)
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

Directions Step-By-Step

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.

About this Recipe

Course/Dish: Other Soups, Vegetable Soup
Main Ingredient: Pork
Regional Style: Mediterranean
Other Tags: Quick & Easy, Healthy