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PdfServes: 4–6
Ingredients
Brown the chorizo in a soup pot and break it up.
Add onion and cook until softened.
Stir in garlic and smoked paprika for ~30 seconds.
Add potatoes and broth; simmer 15–20 minutes until potatoes are tender.
Stir in kale and corn (if using); cook another 3–5 minutes.
Add cream if you want it richer.
Finish with black pepper and a squeeze of lime.
Directions
Optional toppings:
A bakery-style move: serve it with thick buttered toasted sourdough for dipping.