Step 1

Heat oil in a large saucepan over medium-high heat. Add chorizo. Cook, stirring, for 3 minutes or until browned. Add onion. Cook, stirring, for 5 minutes or until softened. Add paprika and tomato paste. Cook, stirring, for 1 minute or until well combined.

Step 2

Add potato, capsicum, corn, tomato and stock. Bring to the boil. Reduce heat to low. Simmer, covered, for 15 to 20 minutes or until potato is tender. Stir in parsley. Season with salt and pepper.

Step 3

Ladle soup among serving bowls. Sprinkle with chilli and extra parsley. Serve with crusty bread.