Creamy Corn and Chorizo Soup


Serves 4-6

2 tbsp olive oil
1 medium onion sliced
3 garlic cloves sliced
1 red pepper diced
2 tbsp thyme
4 c chicken broth
1 can chopped tomatoes with green chili pepper
2 tbsp cilantro chopped
1 c heavy cream

Heat 1 tablespoon of olive oil in a pot over medium heat. Add the chorizo (removed from casing) and cook for 30 seconds. Add the onion, garlic and red pepper and cook for 5 minutes.

Drain the corn and add to the pot. Continue cooking for 3 minutes. Add thyme, salt and pepper.

Add the chicken broth and tomatoes with chili pepper and bring to a boil.

Reduce the heat to low and simmer for 25 minutes.

Add heavy cream and cook for an additional 10 minutes.

Sprinkle the soup with the chopped cilantro, if desired.