Cream of Corn Soup with Chorizo

For the cream of corn soup, peel the onion and garlic and cut into small pieces. Sauté in a pot with a little olive oil until the onions are translucent.

Meanwhile, drain the corn kernels and add them to the onions as well. Sauté for 2 to 3 minutes and deglaze with the soup. Let the corn soup simmer for 10 minutes.

Then add the whipped cream and simmer for another 5 minutes. Season to taste with salt, pepper and lime juice.

Puree finely and strain through a sieve.

Cut the chorizo into small cubes and fry until hot. Add to the creamed corn soup with the oil that is in the pan after frying the chorizo.

Preparation Tip:

Here you can find more recipes with chorizo.

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