Chorizo Corn and Kale Soup
Another soup season is upon us and I have to say that that is the best part of fall and winter for me. We love soup and there are just so many endless soup recipes out there that I can’t wait to try. When fresh corn is in abundance or even when it’s not this chorizo, corn and kale soup is where it’s at when it comes to flavour and simplicity.
It’s hearty and loaded with corn. The chorizo gives it a smokiness that I love and the rest of the veggies add so much heartiness to this soup. It takes next to no time to make and it’s all done in one pot making cleanup easy.
The cream addition to the soup isn’t necessary, so feel free to substitute more broth for it. We always add it because it gives this soup a wonderfully rich texture and flavour. It also gives this soup a bit of a chowder quality but its not as thick as a chowder. It’s one of our favorite soups this fall and is absolutely delicious whether you use fresh or frozen corn. It makes for the perfect dinner party starter or a full meal.
- 1 lb Mexican chorizo sausage, chopped
- 1 tbsp extra virgin olive oil
- 1 tbsp of butter (or and extra tbsp of olive oil)
- 1 potato, peeled and diced
- 6 ears of corn, kernels removed, or 3-4 cups frozen corn
- 1 red bell pepper, chopped
- 1 medium onion, chopped
- 4 cloves garlic, chopped
- 4-5 sprigs thyme, leaves removed and chopped, plus more for garnish
- ½ tsp dried Italian seasoning
- 1 fresh or dry bay leaf
- 1 28oz can of whole fire-roasted tomatoes (crushed by hand before pouring them in to pot)
- 6 cups chicken broth, plus more if you want a thinner soup
- 1 large bunch kale, stems removed, leaves roughly chopped (approx 4 cups)
- 1 cup cream
Place a large pot or dutch oven over medium-high heat with the olive oil and butter. Add the chorizo and cook, stirring for 3-5 minutes. Add the potatoes and corn and brown for a minute or two, then add the bell pepper, onion, garlic, thyme, bay leaf, Italian seasoning, salt and pepper and cook for 5 minutes.
Pour in the tomatoes and chicken stock and bring up to a simmer. Simmer for 10-15 minutes until the veggies are tender.
Add the cream and kale and simmer for 5 more minutes. Adjust the seasoning and then serve hot garnished with chopped chives and a dollop of sour cream or Greek yoghurt and extra fresh thyme.
Adapted from Rachael Ray