Chorizo and Sweet Corn Chowder

8 Oz Chorizo (cured, not raw)
6 ears fresh corn
2 large Idaho potatoes
8 sprigs of Thyme
1 large onion
3.5 cups vegetable stock
2 C light cream
1 tbls. Extra virgin olive oil
1 Tbls smoked paprika
1/8 tsp cayenne pepper
Salt and pepper to taste

Dice chorizo, chop onions, pick thyme from stems, peel and dice potatoes, (1/2 inch dice), cut kearnels from ears of corn, heat oil in large, high-sided pan.
Sautee chorizo in oil for 3-4 minutes until lightly browned.
Remove chorizo with slotted spoon set aside.
Add chopped onion, thyme, and half the corn to pan, saute until onions are softened.
Once onions are soft, add potatoes, cook for 5 minutes, until corn starts to brown.
 Blend remaining corn with one and a half cups of vegetable stock in food processor, add to pan with paprika, cayenne, simmer over medium heat for 15 minutes.
Add remaining vegetable stock, cream, chorizo, salt and pepper.
Simmer 10 minutes until warmed through and thickened.
Enjoy!