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 - garlic cloves, chopped
• 4 - 5 sprigs thyme, leaves removed and chopped
• 1 - fresh or 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