Corn, Poblano and Chorizo Soup

This soup is one of our most popular! It’s fresh, creamy and has the perfect amount of spice. We won first place at Frisco’s Soup Cup Challenge with this soup, now you can make it at home! 

 Ingredients:

• 1TBS olive oil

• 2 Cups fresh corn off the cob –we recommend using fresh corn for the most flavor but you can use frozen corn.

• 1 ½ Cups cooked chorizo – we use chorizo from Sara’s Sausage in Denver. Try to find chorizo that is less red in color as the red will change the color of your soup. To cook heat a skillet and cook chorizo on medium-high heat stirring occasionally until meat is cooked. Drain off excess oil.

• 1 Cup diced roasted Anaheim chile peppers – we use fresh Anaheim peppers and then roast and peel them. You could use a can of roasted green chilies as a substitute.

• 1 Cup diced yellow onion (about 1 whole onion)

• 2 Cups milk

• 1 Cup chicken broth

• ½ Cup heavy cream

• 1 cup yellow cornmeal

• Salt to taste

 Steps:

1. In a large pot heat oil

2. Add onions and cook until they start to brown

3. In a food processor or blender blend 1/3 of fresh corn until creamy.

4. Add pureed corn and whole kernel corn to the pot and cook for about 5 minutes stirring occasionally

5. Add diced chiles and chorizo and cook for another 3-4 minutes

6. Add milk, chicken broth, and heavy cream and bring to a simmer.

7. Let simmer for about 5 minutes.

8. Sprinkle in cornmeal while stirring constantly. This will help to thicken the soup.

9. Return to a simmer for another couple of minutes

10. Add salt to taste.

11. Garnish with tortilla strips for a little crunch