4 large corn cobs
    1 tablespoon olive oil
    2 small (400g) leeks, sliced
    4 cloves garlic, crushed
    1 tablespoon ground cumin
    1 litre (4 cups) chicken stock
    1 cup (250ml) milk
    200g CHORIZO sausage, finely chopped
    1/3 cup (80ml) low-fat-cream
    2 tablespoons chopped fresh coriander leaves


How to do:

    Cut kernels from corn.
    Heat oil in pan, add leeks, garlic and cumin.
    Cook, stirring, until leeks are soft and light brown.
    Add corn, stock and milk, simmer, covered,
    About 30 minutes or until corn is tender.
    Add sausage to separate pan, cook,
    Stirring until crisp and lightly browned.
    Drain on absorbent paper.
    Blend or process corn mixture until combined.
    Return to pan with the sausage, cream
    And coriander, stir until hot.


   Decorate soup bowls before serving with a spoon
    Full of joghurt and a coriander leave.
    Serve with fresh made CORNBREAD MUFFINS.
    This recipe serves 6.

   If you like this soup spicy, add with leek and garlic
    2 fresh red hot chillies, very fine chopped.
    Good Chorizos are available at Felipe Motta or
    Deli Gourmet shops.
    The quality of chorizos makes here the quality
    Of the soup.