Chorizo Corn Soup

Jen Smallwood


This hearty soup makes a perfect one-pot supper.

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


★★★★★ 1 vote

10 Min
35 Min
Stove Top


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  • 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

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.

Printable Recipe Card

About Chorizo Corn Soup

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

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