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Chorizo Corn Soup


1 lb Spanish Chorizo, chopped

2 Tbsp 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-oz can Fire-roasted Tomatoes

1 qt Chicken Stock

1 Large Bunch Kale, thick stems removed, leaves roughly chopped (about 4 cups)

Bread, for dipping


Place a large pot over medium-high heat with 2 turns of the pan of olive oil, 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. Garnish soup with parsley or cilantro and lime juice and serve with lots of bread for dipping alongside.


4 servings

Nutritional Information Per Serving

no nutrition information available

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