Ingredients
3/4 pound bulk fresh chorizo or spicy pork sausage1 large onion, chopped1 medium sweet red pepper, chopped1 poblano pepper, seeded and chopped3 garlic cloves, minced1/3 cup all-purpose flour1 teaspoon ground cumin1/2 teaspoon salt1/2 teaspoon pepper2 cartons (32 ounces each) reduced-sodium chicken broth1-1/2 pounds potatoes (about 4 medium), peeled and cut into 1/2-inch cubes3 cups frozen corn (about 16 ounces)1/2 cup sour creamOptional: Queso fresco and chopped fresh cilantro
Preparation
In a Dutch oven, cook and crumble chorizo over medium heat until cooked through, 4-6 minutes. Using a slotted spoon, remove chorizo to paper towels, reserving 2 tablespoons drippings in pan.
In drippings, saute onion and the red and poblano peppers over medium heat until tender, 8-10 minutes. Add garlic; cook and stir 1 minute. Stir in flour and seasonings until blended; cook and stir 3 minutes. Gradually stir in broth.
Add potatoes and corn; bring to a boil. Reduce heat; simmer, uncovered, until potatoes are tender, 10-15 minutes. Stir in sour cream and chorizo; heat through. If desired, serve with cheese and cilantro.
