Mexican Chorizo and Corn Soup
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
¾ lbs. Jones No Sugar Pork Sausage Roll or ground mexican chorizo sausage
1 large onion, chopped
1 medium sweet red pepper, chopped
1 poblano pepper, seeded and chopped
3 garlic cloves, minced
⅓ cup all-purpose flour
1 teaspoon ground cumin
½ teaspoon salt
½ teaspoon pepper
2 cartons (32 ounces each) reduced-sodium chicken broth
1-½ lb. potatoes (about 4 medium), peeled and cut into 1/2-inch cubes
3 cups frozen corn (about 16 ounces)
½ cup sour cream
Queso fresco and chopped fresh cilantro, optional
1. In a Dutch oven, cook and crumble chorizo over medium heat until cooked through, 4-6 minutes. Using a slotted spoon, remove chorizo to paper towels, reserving 2 tablespoons drippings in pan.
2. In drippings, saute onion and red and poblano peppers over medium heat until tender, 8-10 minutes. Add garlic; cook and stir 1 minute. Stir in flour and seasonings until blended; cook and stir 3 minutes. Gradually stir in broth.
3. Add potatoes and corn; bring to a boil. Reduce heat; simmer, uncovered, until potatoes are tender, 10-15 minutes. Stir in sour cream and chorizo; heat through. If desired, serve with cheese and cilantro.
• Prep: 15 Minutes
• Cook: 35 Minutes
Source: TASTE OF HOME (Servings: 10 | Yield: 3 1/2 quarts)