Ingredients
- 1 tbsp olive oil
- 4 oz fresh chorizo
- 2 tbsp unsalted butter
- 1 large sweet onion, chopped
- 1 garlic clove, minced
- Kosher salt
- Freshly ground black pepper
- 8 ears fresh corn, husked
- 2 medium yukon gold potatoes (about 12 oz), peeled and cubed
- 5 cups low-sodium vegetable stock, plus more if needed to thin
- ½ cup heavy cream
- 1 tbsp fresh chives, for garnish
Instructions
- Heat olive oil in a large pot over medium heat. Add chorizo and cook, breaking up into bite sized crumbles, until cooked through and crispy, about 5 minutes. Use a slotted spoon to transfer chorizo to a paper towel-lined plate to drain.
- Pour off all but 1 tablespoon chorizo oil and add butter. Once melted, add onions and cook, stirring every so often, until very soft, 12- 15 minutes.
- Meanwhile, use a sharp knife to cut corn kernels off the cobs and transfer to a large bowl. Use the back of the knife to scrape off the remaining corn bits and corn “milk” from the cob; add to the bowl. Break 2 of the cobs in half and discard the rest.
- When the onions have softened, stir in garlic and cook for 30 seconds, until fragrant. Add all but ½ cup of corn, reserved corn cobs, potatoes and stock and season with salt and pepper. Bring to a boil, reduce to a gentle simmer and cook for 15- 20 minutes, until potatoes are very tender. Discard the cobs.
- Working in batches if necessary, puree the soup in a blender until very smooth. Pass through a fine mesh sieve into a clean pot; discard solids. Stir in heavy cream and adjust seasoning. Add more stock, if needed, to thin.
- To serve, ladle soup into bowls and top with chives, reserved corn kernels and chorizo crumbles.