Mexican Chorizo And Corn Soup

• 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
• Optional: Queso fresco and chopped fresh cilantro

1. 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.
2. 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.
3. 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. If desired, serve with cheese and cilantro.

fresh chorizo, onion, sweet red pepper, pepper, garlic, flour, ground cumin, salt, pepper, cartons, potatoes, frozen corn, sour cream, fresh cilantro

Taken from www.tasteofhome.com/recipes/mexican-chorizo-and-corn-soup/ (may not work)