This soup makes not only a beautiful full dinner, but also ideal canned for keeping. Why not double up the recipe and store in canning jars for quick lunches. Store sealed jars in fridge up to 1 week or use a preferred canning method for further preserving.
Here, you will need a good heavy pot, treat yourself to a Dutch Oven, you'll have it for a lifetime.
- Cook Time
- Prep Time
- 4 +Servings
6 chorizo or hot Italian sausages, casing removed
- 2 tablespoons extra-virgin olive oil
1 medium onion, diced
2 stalks celery, diced
3 cups chicken broth (1 cube Knorr gel pack with 3 cups water)
- 1 cup water, plus additional as needed
1 small can corn
6 medium potatoes, peeled, diced
Coarse salt and freshly ground pepper
1/4 cup sour cream
1/4 cup cilantro, chopped
Tabasco and tortilla chips, to serve
Heat olive oil in large heavy pot over medium heat and sauté sausage to brown, about 5 minutes; remove and set aside. To same pot add onion and celery and cook for 5 minutes; add sausage mixture, potatoes and chicken stock and bring to boil. Add the extra water if it seems too thick. Reduce heat to simmer, add corn and cook until potatoes are tender about 10-15 minutes. Remove from heat, season with salt and pepper. Serve with cilantro, sour cream, tortilla chips and Tabasco or Mexican hot sauce.