Refreshing Chilled Corn Soup with the Bold Flavors of Spanish Chorizo

As summer rolls in with its warm sunshine, there's nothing quite as refreshing as a bowl of chilled soup. Our Chilled Corn Soup with Chorizo is the perfect blend of sweet summer corn and the bold flavors of Spanish chorizo, providing a delightful contrast that will elevate your dining experience. This dish is not just a treat for your taste buds; it's also an easy addition to your collection of chorizo sausage recipes. The luscious creaminess of the soup is beautifully complemented by the spicy depth of Aurelia's Spanish chorizo, making it a standout appetizer or light meal.

With its simple yet sophisticated ingredients, this recipe showcases how versatile chorizo can be, taking traditional corn soup to new heights. Whether you're hosting a summer gathering or looking for a refreshing solo meal, this soup is sure to satisfy.

Cook Time: 45 mins | Serves: 4 | Difficulty: Medium

Ingredients:

Corn Soup:

• 3 ears corn, shucked, kernels removed, and cobs reserved
• 2 tablespoons butter
• 1 medium onion, sliced
• 3 sprigs thyme
• 2 bay leaves
• 1/2 cup buttermilk
• Water
• Salt and white pepper to taste

Chorizo Vinaigrette:

• 1/4 pound Aurelia's Spanish Chorizo
• 1/4 cup olive oil
• 1/4 cup sherry vinegar
• Salt to taste
• Chives or micro-basil for garnish

Directions:

1. Make the soup: place the cobs in saucepot and cover with 4 cups water. Simmer for 30 minutes. Strain and reserve corn stock.
2. Melt the butter in a saucepot and add the onions. Cook over low heat until the onions are soft and translucent, about 8 minutes. Add the corn kernels to the onions and just enough corn stock to cover.
3. Using a piece of cheesecloth, wrap the thyme springs and bay leaves together to make a sachet. Add the sachet to the saucepot. Cover and simmer for 30 minutes. Remove the sachet and pour the soup into a blender. Purée until smooth, working in batches if necessary.
4. Pass the puréed soup through a chinois and add the buttermilk. If the soup needs thinning, add some more of the corn stock. Season to taste with salt and white pepper. Chill completely. (Note: the soup will tighten once chilled, so you might need to add more stock or water.)
5. Make the chorizo vinaigrette: remove the casing from the chorizo and cut into a small dice. Heat a small sauté pan over medium-low heat and add the chorizo and olive oil to render the chorizo. The oil will turn red, so be sure not to burn the chorizo. Once the chorizo has rendered, about 6 minutes, season with sherry vinegar and salt to taste.
6. To serve, ladle the chilled soup into espresso cups or small bowls. Spoon the chorizo vinaigrette on top of the soup and garnish with minced chives or micro-basil.

Pro Tip: To enhance the dish even further, consider garnishing your soup with a twist of lemon or lime for an added layer of brightness. This small addition can elevate the flavors and complement the richness of the chorizo, making every spoonful more exciting!