For 4 people
2 cans of sweet corn (2 x 285 g)
6 slices of chorizo, in pieces
1 tablet of poultry broth
Peel and finely chop the onion and brown it in a pan with a drizzle of olive oil.
Add the chorizo pieces and let it cook on low heat for a few minutes. Wash the cilantro and take of some leaves. Peel and grate the potato and put it in a pan with 1 liter of water and bring to a boil.
Add the crumbled chicken broth, cover the pan and let simmer for 10 minutes.
Add the previously drained corn seeds and continue cooking for 10 minutes. Mix it till it is smooth and homogeneous and serve the corn soup with a pinch of paprika powder and some cilantro leaves.
Add a few salted popcorns to give the soup a nice crunch!