Creamy 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 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 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.
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