Sweet Corn Soup with Chorizo and Queso Fresco

sweet corn soup with chorizo and queso fresco Entree Mexican
Sweet Corn Soup with Chorizo and Queso Fresco
  • Prep 10 min
  • Total 30 min
  • Servings 4
Updated July 17, 2017
Progresso Broth
Make with
Progresso Broth


fresh chorizos without the skin
onion, diced
cloves garlic, minced
cups Cascadian Farm™ frozen organic sweet corn
cups Progresso™ chicken broth
cup heavy cream
tablespoon chili powder
teaspoon ground cumin
ounces shredded queso fresco
Salt and pepper to taste
Chopped fresh cilantro


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  • 1
    In a saucepan, cook the sausage over medium-high heat until crisp. Using a slotted spoon, transfer the sausage to a dish with paper towel and set aside.
  • 2
    Add the onion and cook until soft, about 3-4 minutes. Add garlic to the on-ions and cook for an additional minute.
  • 3
    Add corn and stir. Continue to cook for a minute and then add the broth. Add the cream, chili powder and cumin. Allow the soup to boil and then reduce heat to low and cook for 10 minutes. Season with salt and pepper to taste.
  • 4
    Serve immediately with cooked chorizo, cheese, and cilantro.

Expert Tips

  • Add bacon and jalapeño for a different version.

Nutrition Information

No nutrition information available for this recipe

More About This Recipe

  • These last few weeks I’ve been testing out new recipes and when I’m very busy what I miss most is a simple soup with tons of flavor. Today I share with you a very easy recipe with a sweet corn base. This is a quick, easy and tasty soup! Serve with a green salad and enjoy dinner in just 30 minutes. This sweet corn soup with chorizo and queso fresco has the perfect combination of flavors and textures, sweet, spicy, cream and savory all in one spoonful.

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