Chorizo Corn Soup

by Rachael Ray Show Staff 5:00 PM, April 30, 2009

Aired April 30, 2009

Serves 4 servings
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

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.