This is a great autumnal warmer and the rounded spiciness of the chorizo works well with the sweetness of the corn. You can add more chorizo if you wish and even more chilli. Make sure you buy the cooking chorizo for this and not the cured, dry, slicing type.
1 large onion, peeled and finely chopped
120g cooking chorizo, cut into ½cm cubes
1 small green or red chilli, finely chopped
1.2ltr hot chicken stock
The corn from 2 cobs of corn or 1 x 250g can of sweetcorn
1 large potato, peeled and cut into rough 1cm cubes
2tbsp chopped parsley
60ml double cream
Gently cook the onion, chorizo and chilli in the butter for 4-5 minutes, until soft. Stir in the flour and cook on a low heat for 1-2 minutes. Gradually add the hot chicken stock, bring to the boil and simmer for 5 minutes.
Add the sweetcorn and potatoes, season with salt and pepper and simmer for 20 minutes. Remove one-fifth of the soup from the pan and blend until smooth.
Return this to the pan with the cream and parsley and simmer for 5 minutes. Check the seasoning and re-season if necessary.