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End-of-Summer Kale & Potato Soup with Corn & Chorizo

Yes to Yolks
  • minutes
  • Serves 6

INGREDIENTS

8 oz

Chorizo sausage, cured

1/2 lb

Baby red potatoes

4

ears Corn

3

Garlic cloves

1 tsp

Italian herbs, dried

2

bunches Kale

1

Onion, large

3

sprigs Thyme, fresh

6 cups

Chicken broth, low-sodium

1 tsp

Red pepper flakes

1

Salt and pepper

1 tbsp

Olive oil

1 tbsp

Butter, unsalted

1 cup

Half-and-half

1 person Recommend This Recipe