Creamy Corn and Chorizo Soup

Serves 4-6

2 tbsp olive oil
8 (4 oz., 113g) Libby’s® Whole Kernel Sweet Corn Vegetable Cups or 2 cans (15 oz., 425g) Libby’s® Whole Kernel Sweet Corn
1 medium onion (sliced)
3 garlic cloves (sliced)
1 red pepper (diced)
2 tbsp thyme
4 c chicken broth
1 can chopped tomatoes with green chili pepper
2 tbsp cilantro (chopped)
1 c heavy cream

Heat 1 tablespoon of olive oil in pot over medium heat. Add chorizo (removed from casing) and cook for 30 seconds. Add onion, garlic and red pepper and cook for 5 minutes.

Drain Libby’s® Whole Kernel Sweet Corn and add to the pot. Continue cooking for 3 minutes. Add thyme, salt and pepper.

Add chicken broth and tomatoes with chili pepper and bring to a boil.

Reduce heat to low and simmer for 25 minutes.

Add heavy cream and cook for additional 10 minutes.

Sprinkle soup with the chopped cilantro, if desired.