1 tbsp oil
2 onions, chopped
1 lb corn kernels
2 1/2 cups chicken stock (sub with any stock)
2 cups milk
4 chipolte chili seeded finely chopped (optional)
2 cloves of garlic chopped
2 links of chorizo sausage
2 tbsp lime juice
2 tbsp fresh cilantro
Heat the oil in a large, heavy-bottom saucepan. Add the onions and cook over low heat, stirring occasionally, for 5 minutes, or until softened. Stir in the corn, cover and cook for an additional 3 minutes.
Add the stock, half the milk, the chile's, and garlic and season with salt. Bring to a boil, reduce the heat, then cover and simmer for 15-20 minutes.
Stir in the remaining milk. Set aside about 3/4 of the soup solids, draining off as much liquid as possible. Transfer the remaining soup to a food processor or blender and process to a course puree.
Return the soup to the pan and stir in the reserved soup solids, the chorizo, lime juice, and cilantro. Reheat to the simmering point, stirring continuously. Ladle into warmed bowls and serve at once.
My notes: I used 1 pint of my tomato sauce and one of my roasted tomatoes for the stock. I tossed in some roasted pork left overs along with pork sausage I had on hand. I didn't have any chorizo. Whats great about this recipe is that you can sub just about anything. We like to crush tortilla chips on top, add some fresh tomatoes for that fresh added flavor and then a dollop of sour cream of course.
From the cook book-Soup Bowl by Love Food.Parragon Books Ltd 2008