6 cups frozen corn kernels, thawed, divided (I used sweet corn)
4 cups low-salt chicken broth, divided
2 tablespoons olive oil
12 ounces smoked Spanish chorizo*, cut into 1/4-inch cubes
2 cups chopped onion
2 pounds unpeeled red-skinned potatoes, cut into 1/4-inch cubes
2 1/2 teaspoons dried thyme
1/8 teaspoon cayenne pepper
2 cups fat free half and half
*Chorizo is kid of greasy, so I'm sure you could use another type of sausage.
Blend 3 cups corn kernels and 1 1/2 cups broth in blender. I just left it in the blender until I needed it.
Heat oil in large skillet over medium heat. Add chorizo and sauté about 3 minutes. Transfer chorizo to small bowl.
Add onion and remaining 3 cups corn kernels to same skillet (Do not drain out the the chorizo juices, it adds flavor) Sauté over medium-high heat for 5 to 6 minutes. Add potatoes and stir about 2 minutes
Put corn mixture into a large pot. Add dried thyme, cayenne, pureed corn mixture, and remaining 2 1/2 cups broth to pot. Bring to a boil. Reduce heat to medium and simmer uncovered 10 to 12 minutes. Add half and half and chorizo. Simmer uncovered about 5 minutes. Add salt and pepper for some extra flavor.
I served this with some fresh tortillas I bought at the store. Our grocery has a station where little ladies press tortillas all day. They are AMAZING!
This recipe makes a ton of soup. It will probably feed the two of us for the rest of the week. So try it out and let me know what you guys think.