Popular
Latest From the Show
Chorizo Corn Soup
Q&A with Organizational Pro Peter Walsh + Dermatologist Shares A…
Actor Hank Azaria + Freezer Meals + Artichokes 2 Ways with Rach
See Inside Barbara Corcoran's Stunning NY Apartment + It's Steak…
How to Make Chicken and Lobster Piccata | Richard Blais
Donnie Wahlberg Spills Details About NKOTB's First Ever Conventi…
Donnie Wahlberg + Jenny McCarthy Say Rach Is Such a "Joy" + Look…
The Best Moments From 17 Seasons of the Show Will Make You Laugh…
How to Make Crabby Carbonara | Rachael Ray
Rach Chats "Firsts" In Flashback From Our First Episode Ever In …
How to Make Apple-Cider Braised Pork Chop Sandwiches with Onion …
Rach's Chef Pals Say Goodbye to Show in Surprise Video Message
How to Make Sesame Cookies | Buddy Valastro
How to Make Tortilla with Potatoes, Piquillo Peppers and Mancheg…
How to Make Shrimp Burgers | Jacques Pepin
How to Make Spanakopipasta | Rachael Ray
Andrew McCarthy Chokes Up Discussing Emotional Trip to Spain wit…
Celebrity Guests Send Farewell Messages After 17 Seasons of the …
Celebrity Guests Send Farewell Messages After 17 Seasons of the …
Andrew McCarthy Teases Upcoming "Brat Pack" Reunion Special
Michelle Obama Toasts Rach's 17 Years on the Air With a Heartfel…
Ingredients
- 1 pound Spanish chorizo, chopped
- 2 tablespoons EVOO - Extra Virgin Olive Oil
- 1 baking potato, peeled and diced
- 6 ears of corn, kernels removed or 3 to 4 cups frozen corn
- 1 red bell pepper, chopped
- 1 medium onion, chopped
- 3 large cloves garlic, chopped
- 4 to 5 sprigs thyme, leaves removed and chopped
- 1 fresh or dry bay leaf
- 1 28-ounce can fire-roasted tomatoes
- 1 quart chicken stock
- 1 large bunch kale, thick stems removed, leaves roughly chopped (about 4 cups)
- 4 Portuguese rolls or English muffins
- 3 tablespoons butter
- Parsley or cilantro, for garnish
Yield
Serves: 4 servings
Preparation
Place a large pot over medium-high heat with 2 turns of the pan of EVOO, about 2 tablespoons. Add the chorizo and cook stirring every now and then for 2-3 minutes. Add the potatoes and corn, and brown that up a little bit, then add bell pepper, onions, garlic, thyme, bay leaf, salt and pepper, and cook for 5 minutes.
Pour in the tomatoes and chicken stock, and bring up to a bubble. Simmer for 5 minutes. Add the kale and simmer for 5 more minutes.
Just before serving, split and toast the rolls or muffins. Spread them with butter and sprinkle with a little paprika. Garnish soup with parsley or cilantro and lime juice and serve the toasted rolls or muffins alongside.