Chorizo Corn Soup | Just A Pinch Recipes

Ingredients

• 1 pound(s) spanish chorizo, chopped
• 2 tablespoon(s) extra virgin olive oil
• 1 baking potato, peeled and diced
• 6 ears of corn, kernels removed or 3 to 4 cups frozen corn
• 1 red bell pepper, chopped
• 1 medium onion, chopped
• 3 garlic cloves, chopped
• 4 - 5 sprig(s) thyme, leaves removed and chopped
• 1 fresh or dry bay leaf
• 1 (28-oz) can fire-roasted tomatoes
• 1 quart(s) chicken stock
• 1 large bunch kale, thick stems removed, leaves roughly chopped (about 4 cups)
• - bread, for dipping