Corn soup with chorizo, chickpeas and peppers

Name: corn soup with chorizo, chickpeas and peppers
Cook time: 30 min
Total time: 30 min
Yield: 4
Cuisine: Mediterranean
Ingredients: 2 corn cob; 1 onion; 2 Red pepper; 125 g chorizo meats; el dried oregano; 2 el wheat flour; 500 ml hot chicken broth; 250 ml semi skimmed milk; 350 g canned chickpeas; 1 tl Tabasco

Meal of corn, paprika, chickpeas and chorizo.

Ingredients

Directions

Bring a generous pot of water to the boil. Remove (if necessary) the leaves and wires from the corn cobs and cook the flasks for 15 minutes. Meanwhile, chop the onion.
Halve the peppers, remove the seeds and cut the flesh into cubes.
Heat a heavy-bottomed pan without oil or butter and bake the chorizo slices over a medium heat for 3 minutes.
Remove from the pan with a slotted spoon and drain on kitchen paper. Leave the shortening in the pan.
Fry the onion, oregano and paprika in the remaining fat for 4 minutes on low heat. Meanwhile, place 1 corncob upright in a bowl with raised edge.
Use a sharp knife to cut the corn kernels from the top downwards from the flask. Do this quietly, with a sawing movement. Repeat with the other corn cob.
Add the flour to the paprika mixture and cook on low heat for 2 minutes. Add the chicken broth and milk and bring to the boil while stirring.
Let the chickpeas drain. Add together with the corn and warm for 5 minutes. Season the soup with the tabasco.
Divide the soup over the bowls and divide the chorizo over it. Yummy! .