3 cups fresh corn kernels (from 3-4 large ears) or frozen kernels (thawed and patted dry)
2 cups low-sodium chicken broth
1 tablespoon olive oil
3 ounces smoked Spanish chorizo, cut into ¼-inch cubes
1 medium sized onion, chopped (about ¾ cup)
Half a pound unpeeled red-skinned potatoes, cut into ¼-inch cubes (about 2 cups)
1¼ teaspoons dried thyme
Sprinkle cayenne pepper
1 cup half and half
In a food processor or blender, blend 1½ cups of corn and ¾ cup broth to a coarse puree.
Meanwhile, heat oil in a large skillet over medium heat. Add chorizo and sauté until browned. Transfer to a paper towel lined plate. Add onion and remaining 1½ cups corn to skillet. Sauté over medium-high heat until onion begins to soften. Add potatoes and stir until potatoes begin to soften.
Transfer to a medium-sized pot and add thyme, cayenne, corn puree and remaining broth. Bring mixture just to a boil, then reduce heat to medium. Simmer uncovered about 10 minutes or until potatoes are tender. Add half and half and chorizo. Continue cooking uncovered another 2 minutes until soup is heated through. If you prefer the soup to be thicker, allow to simmer an additional 5 minutes.