Instructions: Heat oil in heavy soup pot over medium-low heat. Add onion, then crumble chorizo into pan. Cook, stirring often, until sausage is browned, about 10 minutes. Drain well to remove fat, wipe out pan and return sausage and onion to pan.

Place soup pot over medium heat and add milk and half-and-half; heat just until steaming. Add spinach and simmer 1 or 2 minutes.

In a skillet, heat oysters and their liquor just until edges curl up. Pour into soup pot and heat until very hot but not boiling. Season to taste with Worcestershire sauce, salt and pepper.

by Karen Barnaby

If you would like to email yourself the recipe for later use, or share the recipe with your friends or family, enter the email addresses below and this recipe will be emailed to you and others as well.