RECETAS Y COCINA

Ingredients

• 2 tablespoons pure Spanish olive oil
• 1 medium-size onion, finely chopped
• 1 cup drained and chopped canned whole tomatoes, or prepared tomato sauce
• 1 medium-size all-purpose potato, peeled and cut into 1/2-inch dice
• Salt and freshly ground black pepper to taste
• 1/4 pound bacon, rind removed and finely diced
• 1 medium-size green or red bell pepper, seeded and finely chopped
• 3 tablespoons cooking sherry
• 1 cup peeled and diced calabaza or Hubbard or butternut squash
• 1 tablespoon chopped fresh parsley
• 2 medium-size chorizos or other spicy sausage, sliced 1/2 inch thick
• 2 cloves garlic, finely chopped
• 8 cups chicken stock or canned chicken broth
• 4 cups fresh corn kernels (from 8 large ears)

Preparation

In a large saucepan, heat the oil over medium-high heat until fragrant, then fry the bacon until crisp.

Reduce the heat to low, add the chorizos, onion, pepper, and garlic, and cook, stirring, until the vegetables are tender, 6 to 8 minutes.

Add the tomatoes, sherry, stock, potato, and pumpkin and cook, covered, an additional 20 minutes.

Add the corn, salt, and pepper, and cook, partially covered, until all the vegetables are tender, about 20 minutes.

Correct the seasonings and garnish with the parsley.

Serve in warmed bowls.

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