Spanish Chorizo Corn Soup

This is our pre-snow storm dinner.  I hit the store this afternoon to stock up on provisions to cook my way through this storm.  Stay tuned for more!

Spanish Chorizo Corn Soup

1 pound Spanish chorizo, chopped
2 tablespoons Extra Virgin Olive Oil
1 large potato, peeled and diced
6 ears of corn, kernels removed or 3 to 4 cups frozen corn
1 red bell pepper, chopped
1 medium onion, chopped
3 large cloves garlic, chopped
4 to 5 sprigs thyme, leaves removed and chopped
1 fresh or dry bay leaf
1 28-ounce can fire-roasted tomatoes
1 quart chicken stock

Place a large pot over medium-high heat with olive oil. Add the chorizo and cook stirring every now and then for 2-3 minutes. Add the potatoes and corn, and brown that up a little bit, then add bell pepper, onions, garlic, thyme, bay leaf, salt and pepper, and cook for 5 minutes.  Pour in the tomatoes and chicken stock, and bring up to a bubble. Simmer for 5 minutes. Garnish soup with parsley or cilantro