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
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VERIFIED BY Taste of Home Test Kitchen
- 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
- 1 cup crumbled queso fresco or shredded Monterey Jack cheese
- Chopped fresh cilantro
- In a Dutch oven, cook and crumble chorizo over medium heat until cooked through, 4-6 minutes. Using a slotted spoon, remove chorizo to paper towels, reserving 2 tablespoons drippings in pan.
- In drippings, saute onion and red and poblano peppers over medium heat until tender, 8-10 minutes. Add garlic; cook and stir 1 minute. Stir in flour and seasonings until blended; cook and stir 3 minutes. Gradually stir in broth.
- Add potatoes and corn; bring to a boil. Reduce heat; simmer, uncovered, until potatoes are tender, 10-15 minutes. Stir in sour cream and chorizo; heat through. Serve with cheese and cilantro. Yield: 10 servings (3-1/2 quarts).
Originally published as Mexican Chorizo and Corn Soup in Simple & Delicious August/September 2017