Mexican Chorizo and Corn Soup
This filling soup is great when you need to warm up on a blustery day! If you want a chowder consistency, use a potato masher to break down some of the spuds. —Laura Davis, Chincoteague Island, Virginia
Ingredients
- 3/4 pound bulk fresh chorizo or spicy pork sausage
- 1 large onion, chopped
- 1 medium sweet red pepper, chopped
- 1 poblano pepper, seeded and chopped
- 3 garlic cloves, minced
- 1/3 cup all-purpose flour
- 1 teaspoon ground cumin
- 1/2 teaspoon salt
- 1/2 teaspoon pepper
- 2 cartons (32 ounces each) reduced-sodium chicken broth
- 1-1/2 pounds potatoes (about 4 medium), peeled and cut into 1/2-inch cubes
- 3 cups frozen corn (about 16 ounces)
- 1/2 cup sour cream
- Optional: Queso fresco and chopped fresh cilantro
Reviews
I rarely follow recipes exactly, but this one I did, and it came out perfect.
Very tasty!
Delicious! Had no problemo or frozen corn. I used a can of southwestern corn with poblanos in it and a can of fire roasted corn. It's a keeper!
Totally delish! I did not have any chorizo on hand, so I substituted a 1 lb tube of breakfast sausage with a 1/4 tsp chili pepper flakes, plus I used 2 poblano peppers (instead on 1). After making this soup for a group of friends, they all asked me for the recipe! Thank you for sharing!!!!
We made this tonight. Was a bit of a "we have most of this and ill improvise the rest" dinner. Eyeballed all the measurements. Used garlic powder instead of garlic. Only had 3 small potatoes. Used 2 cans of corn. Added oregano at the end and served over rice. Oh and used a green pepper and half a jalepeno. Super yum. Family loved it. Will make again!