Ingredients:
14 ounces pork chorizo, casing removed
1 tablespoon vegetable oil
2 small onions, chopped
4 cups water
2 cups frozen whole-kernel corn
2 small russet potatoes, cooked, peeled and chopped
3 teaspoons MAGGI Instant Chicken Flavor Bouillon
1 teaspoon cumin seed
1 can (7.6 fluid ounces) NESTLÉ Table Cream
1/4 cup finely chopped cilantro
Directions:
COOK chorizo in medium skillet over medium heat, stirring occasionally, for 5 to 7 minutes or until cooked through and oil appears in skillet; drain.
HEAT oil in large stockpot over medium heat. Add onions; cook, stirring frequently, for 5 to 6 minutes or until onions are tender. Stir in chorizo, water, corn, potatoes, bouillon and cumin seed. Cook, stirring occasionally, for 10 to 15 minutes or until mixture comes to a boil. Stir in cream and cilantro. Cook, stirring frequently, for 2 to 4 minutes or until heated through.
TRANSFER 2 cups to blender; cover. Carefully blend on low speed until smooth. Return to stockpot; stir to blend.
Estimated Times:
Prep Time:
15 minutes
Cooking Time:
25 minutes
Cooling Time: 0 minutes
Servings: 6
In this recipe:
