A corn soup with some chorizo in it to liven it up and give it a hint of spice. The chorizo makes a good contrast to the sweetness of the corn which can almost be too much when concentrated into a soup. The addition of sour cream and chives also lends to contradicting the sweetness and one dimensionality of the blended corn. You can also easily turn this into a corn chowder by substituting in milk or cream for the broth.
- 12 oz diced Chorizo (sausage)
- 1 tbsp Butter
- 1 diced Onion
- 1 chopped clove of Garlic
- 2 lb of Corn
- 2 diced Carrots
- 1 stalks of diced Celery
- 3-4 cups of Chicken or Vegetable Broth
- 2 sprigs fresh Rosemary
- 2 Bayleaves
- 1/2 tsp Paprika
- Salt and Pepper for Seasoning
- Sour cream
- chopped fresh Chives
- Brown the chorizo in the bottom of a large stew pot.
- Remove the chorizo from the pan, and set it aside for the time being.
- Melt the butter in the bottom of the pot.
- Add in all of the remaining ingredients – except for the browned chorizo.
- Bring the soup to a boil, then reduce the heat slightly, and allow it to cook for a further 20-30 minutes or until the vegetables are tender.
- Remove the soup from the heat, and blend it with a blender until smooth.
- Return the soup to the heat, and reheat it slightly while adding in the chorizo.
- Serve with sour cream and chives.