Over the weekend, we all got quite a bit of snow here in New Jersey. As you can see, my kids and their buds finally got their long awaited day in the snow.
And where there’s snow, there’s soup, as far as I’m concerned. When I put together the list of Best Soup Recipes last week, I realized that I had not made this soup in over two years. And, after tasting it again, I can’t believe I’d almost forgotten this little treasure. This recipe only makes about 4 bowls. You may want to double. I’ve also made this with fat free half and half. It will look curdled but still tastes good. Of course, heavy cream is the best. I used homemade chicken stock instead of broth which is always best too. You could also make this more hearty by adding black beans.
2 teaspoons exra virgin olive oil
5 Chorizo links, skin removed
1 whole medium onion, chopped
1 whole sweet red pepper, seeded & chopped
1 garlic clove, chopped
1 canned Chipotle Pepper in adobo sauce, chopped
1 cup pealed and cubed red potato
2 1/2 cups chicken broth
1 1/2 cups frozen corn kernals
1 teaspoon ground cumin
1 cup heavy cream
Add 2 teaspoons Extra Virgin Olive Oil to a large dutch oven. Add chorizo and brown approximately 10 minutes. Remove with a slotted spoon. Leave remaining oil in pot and add onion and pepper and saute until tender for approximately 10 minutes. Add garlic and saute for 2 minutes.
Add chipotle, potato and 1/2 cup corn and saute for one minute. Add back approximately 1/2 cup of crumbled chorizo, cumin, broth and bring to a boil. Reduce to a simmer covered for 10 minutes or until potato is fork tender.
Add heavy cream and using a stick blender, blend soup until smooth. Add rest of sausage and corn back to soup and simmer until corn is cooked. Serve with a dollop of sour cream, shredded cheese and/or chopped cilantro.
Serves 4. You are probably going to want to double this. One bowl is not enough.