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Chorizo Corn Soup

Serves 4 servings

Originally aired

INGREDIENTS
  • 1 pound Spanish chorizo, chopped
  • 2 tablespoons EVOO - Extra Virgin Olive Oil
  • 1 baking potato, peeled and diced
  • 6 ears of corn, kernels removed or 3 to 4 cups frozen corn
  • 1 red bell pepper, chopped
  • 1 medium onion, chopped
  • 3 large cloves garlic, chopped
  • 4 to 5 sprigs thyme, leaves removed and chopped
  • 1 fresh or dry bay leaf
  • 1 28-ounce can fire-roasted tomatoes
  • 1 quart chicken stock
  • 1 large bunch kale, thick stems removed, leaves roughly chopped (about 4 cups)
  • 4 Portuguese rolls or English muffins
  • 3 tablespoons butter
  • Parsley or cilantro, for garnish
PREPARATION

Place a large pot over medium-high heat with 2 turns of the pan of EVOO, 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.

Just before serving, split and toast the rolls or muffins. Spread them with butter and sprinkle with a little paprika. Garnish soup with parsley or cilantro and lime juice and serve the toasted rolls or muffins alongside.

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