Mexican Chorizo and Corn Soup

Name: Mexican Chorizo and Corn Soup
Ingredients: 3/4 pound bulk fresh chorizo or spicy pork sausage; 1 large onion, chopped; 1 medium sweet red pepper, chopped; 1 poblano pepper, seeded and chopped; 3 garlic cloves, minced; 1/3 cup all-purpose flour; 1 teaspoon ground cumin; 1/2 teaspoon salt; 1/2 teaspoon pepper; 2 cartons (32 ounces each) reduced-sodium chicken broth; 1-1/2 pounds potatoes (about 4 medium), peeled and cut into 1/2-inch cubes; 3 cups frozen corn (about 16 ounces); 1/2 cup sour cream; Optional: Queso fresco and chopped fresh cilantro

"This filling soup is great when you need to warm up on a blustery day! If you want a chowder consistency, use a potato masher to break down some of the spuds. —Laura Davis, Chincoteague Island, Virginia..."

INGREDIENTS

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3/4 pound bulk fresh chorizo or spicy pork sausage

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1 large onion, chopped

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1 medium sweet red pepper, chopped

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1 poblano pepper, seeded and chopped

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3 garlic cloves, minced

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1/3 cup all-purpose flour

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1 teaspoon ground cumin

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1/2 teaspoon salt

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1/2 teaspoon pepper

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2 cartons (32 ounces each) reduced-sodium chicken broth

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1-1/2 pounds potatoes (about 4 medium), peeled and cut into 1/2-inch cubes

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3 cups frozen corn (about 16 ounces)

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1/2 cup sour cream

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Optional: Queso fresco and chopped fresh cilantro

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