Author Notes
it took me several batches to get this version.....for hearty soup makes a perfect one-pot supper. —Jen S
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Ingredients
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1 pound
Spanish Chorizo, chopped
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2 tablespoons
Extra Virgin Olive Oil
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1
Baking Potato, peeled and diced
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6
Ears of Corn, kernels removed or 3 to 4 cups frozen corn
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1
Red Bell Pepper, chopped
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1
medium Onion, chopped
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3
large Garlic Cloves, chopped
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4 - 5 sprigs
Sprigs Thyme, leaves removed and chopped
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1
Dry Bay Leaf
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1
28-oz can Fire-roasted Tomatoes
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1 quart
Chicken Stock
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1
Large Bunch Kale, thick stems removed, leaves roughly chopped (about 4 cups)
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Bread, for dipping
Directions
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Place a large pot over medium-high heat with 2 turns of the pan of olive oil, about 2 tablespoons. Add the chorizo and cook stirring every now and then for 2-3 minutes. Add the potatoes and corn, and brown that up a little bit, then add bell pepper, onions, garlic, thyme, bay leaf, salt and pepper, and cook for 5 minutes. Pour in the tomatoes and chicken stock, and bring up to a bubble. Simmer for 5 minutes. Add the kale and simmer for 5 more minutes. Garnish soup with parsley or cilantro and lime juice and serve with lots of bread for dipping alongside.
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