Sweet Corn Soup with Chorizo

Ingredients:

• 4 ears fresh sweet corn
• 2 cups chicken or vegetable broth
• 1 cup heavy cream
• 1/2 lb chorizo, sliced
• 1/2 onion, diced
• 1 garlic clove, minced
• 1 tablespoon olive oil
• Salt and pepper to taste

Instructions:

1. Cut the kernels off the corn cobs and set aside.
2. Heat the olive oil in a large pot over medium heat. Add the chorizo, onion, and garlic, and cook until the onion is translucent and the chorizo is browned, about 5 minutes.
3. Add the corn kernels to the pot and stir to combine with the chorizo mixture. Cook for another 2 minutes.
4. Add the chicken or vegetable broth to the pot and bring to a simmer. Cook for 10 minutes.
5. Remove from heat and allow to cool slightly. Using a blender or immersion blender, puree the soup until smooth.
6. Return the soup to the pot and stir in the heavy cream. Heat over low until warmed through. Season with salt and pepper to taste.
7. Serve hot with crusty bread.

Verdict:

The sweet corn and creamy broth are perfectly complemented by the spicy and savory chorizo. This soup is a satisfying and flavorful meal that’s perfect for any time of year.

Serving suggestions:

This soup can be served as a main dish or as a first course. It’s great with a side salad or topped with some crumbled queso fresco.