This soup is SOOOOO good. I have made it both with sour cream and heavy cream. It’s the last thing to add, or omit. Beautiful either way!
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Ingredients
- 1/2 lb chorizo or Italian bulk sausage
- 1 tbspn olive oil
- 1 cup chopped onion
- 1/2 cup chopped celery
- 1/2 cup chopped green bell pepper
- 1/2 cup chopped red bell pepper
- 2 can (11 oz) corn
- 1 bay leaf
- 2 tsp thyme
- 5 cups chicken stock
- 3/4 cup heavy cream or sour cream (optional)
Servings: people
Units:
Instructions
- Gather all ingredients before you start the recipe
- Heat oil in a medium sized sauce pan over medium heat
- If not using bulk chorizo or Italian sausage, remove casings and add to hot oil in sauce pan
- Allow to brown on one side (do not stir for a few minutes) then break up and allow to brown again about 3-4 minutes per side
- Add chopped onions and cook until the onions are soft, about 5 minutes
- Chop red, green pepper and celery and add to meat mixture and stir to combine, cook for another 5- 10 minutes
- Add thyme, bay leaf, canned corn and chicken stock to cover by a couple of inches
- Bring to a boil then turn heat down and simmer for 30 minutes
- Remove from heat and ladle into bowls; add either a generous table spoonful of sour cream or heavy cream
Recipe Notes
Omit the chorizo sausage and substitute vegetable for chicken stock and you will get the same results!