Creamy Corn and Chorizo Soup
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.