Creamy Corn and Chorizo Soup
1 pound chorizo sausage, casings removed
1 onion, diced
3 cloves garlic, minced
1 red bell pepper, seeded and diced
1 can (29 oz.) Libby's Jumbo-Can Whole Kernel Sweet Corn, drained
1 tablespoon thyme
1/2 teaspoon salt
1 box (32 oz.) chicken broth
1 can (10 oz.) diced tomatoes with green chilies
1 cup heavy cream
1. Heat large pot over medium. Add chorizo; cook 1 minute. Break up meat. Add onion, garlic and red pepper; cook 4 minutes. Stir in corn, thyme, and salt.
2. Gently pour in broth and add tomatoes; bring to boil. Reduce heat and simmer 10 minutes.
3. Stir in heavy cream and cook an additional 10 minutes. Serve hot.