It felt like a soup day today. The rain was pouring outside and there was no let up in sight. I love the smell of soup wafting throughout the house on days like these. The smoky aromas of chorizo and paprika made this one tempting the whole time it was cooking. Really delicious, and the whole pan went in one sitting!
2 tablespoons vegetable oil
1 onion (chopped)
2 garlic cloves (chopped)
2 chorizo sausage (cut into small dice)
1 teaspoon smoked paprika
2 medium potatoes (peeled and cut into medium dice)
3 heads fresh corn (corn taken off) (pulsed 4-5 times in a food processor to roughly chop)
2 litres good quality chicken stock
1 teaspoon salt
freshly ground black pepper
1/2 cup sour cream
Heat the oil in a large pan over a moderate heat. When just hot, add the onion and garlic and gently fry for 5 minutes until soft and golden. Add the chorizo to the pan and stir for 5 minutes. Add the paprika, salt and pepper, stir briefly then add the potatoes and stir again. Pour in the chicken stock and half the corn – stir well, and bring to a simmer.
Reduce the heat to medium low and simmer gently for 10 minutes. Add the remaining corn and simmer for a further 8 minutes. Stir in the sour cream then cook for 30 seconds before removing from the heat. Check for seasoning and serve hot.
Serve with crusty bread on the side.