Ingredients
3 cups frozen corn, thawed1 large onion, chopped1 celery rib, chopped1 teaspoon olive oil2 garlic cloves, minced3 cans (14-1/2 ounces each) reduced-sodium chicken broth1 tablespoon sherry or additional reduced-sodium chicken broth2 bay leaves1 teaspoon dried thyme1/2 teaspoon pepper1 package (12 ounces) fully cooked chorizo chicken sausage links or flavor of your choice, chopped1 cup half-and-half cream1 cup shredded smoked Gouda cheese1 medium sweet red pepper, chopped2 green onions, chopped
Preparation
In a nonstick Dutch oven, saute the corn, onion and celery in oil until tender. Add garlic; cook 1 minute longer. Stir in the broth, sherry, bay leaves, thyme and pepper. Bring to a boil. Reduce heat; simmer, uncovered, for 8-10 minutes. Discard bay leaves.
Cool slightly. In a food processor, process soup in batches until blended. Return all to pan. Stir in sausage and cream; heat through. Sprinkle with cheese, red pepper and green onions.
