America's "Corn Belt", where growing conditions are ideal, includes the states of IA, IL, NE, MN, IN, OH, WI, SD, MI, MO, KS and KY.
Learn MoreCreamy Corn and Chorizo Soup
Description
Serves 4-6
Ingredients
2
tbsp
olive oil
8
(4 oz.) Libby’s® Whole Kernel Sweet Corn Vegetable Cups or 2 cans (15 oz.) Libby’s® Whole Kernel Sweet Corn
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
Instructions
Heat 1 tablespoon of olive oil in pot over medium heat. Add chorizo (removed from casing) and cook for 30 seconds. Add onion, garlic and red pepper and cook for 5 minutes.
Drain Libby’s® Whole Kernel Sweet Corn and add to the pot. Continue cooking for 3 minutes. Add thyme, salt and pepper.
Add chicken broth and tomatoes with chili pepper and bring to a boil.
Reduce heat to low and simmer for 25 minutes.
Add heavy cream and cook for additional 10 minutes.
Sprinkle soup with the chopped cilantro, if desired.
