Cook chorizo over medium heat until it releases some of its natural oils. Increase heat to medium high and sauté onions, celery, and bell peppers.
Add 2 qts. of water, MINOR’S Shrimp Base, corn, potatoes, MINOR’s Roasted Garlic and Red Chile Adobo Flavor Concentrates and bring to a simmer.
Once potatoes are fork tender, whisk MINOR’S Dry Roux and 1 cup of water into slurry. Add it to the soup. Bring to a boil, and immediately reduce back to a simmer. Add milk once thickened.
