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Chorizo, Corn & Potato Chowder

  • Prep: 20 Mins
  • Cook: 6 hours (in slow cooker)
  • Portions: 4
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Corn chowder

Ingredients You'll Need

  • 3/4 lb. red potatoes, cut into 3/4 inch pieces
  • 1 medium onion, chopped
  • 1 fennel bulk, cut into 1/4 inch pieces
  • 1 1/2 cup frozen corn
  • 2 garlic cloves, finely chopped
  • 100g cured chorizo, cut into 1/4 inch pieces
  • 2 tbsp. all-purpose flour
  • Salt & pepper
  • 4 cups low-sodium chicken broth
  • 6 thyme sprigs
  • 1/3 cup half-and-half

Directions

  1. In a slow cooker, toss potatoes, onions, fennel, corn, garlic flour, half the chorizo & 1/2 tsp. salt and pepper
  2. Sit in the chicken broth and thyme
  3. Cook, covered for 5 to 6 hours on low
  4. Ten minutes before serving, cook the remaining chorizo in a skillet over medium-high heat, tossing occasionally until browned & crisp
  5. Discard thyme sprigs from chowder, then stir in the half-and-half
  6. Sprinkle the crispy chorizo and fennel fronts over the top

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Corn chowder

Yields1 Serving

Ingredients

Directions

Chorizo, Corn & Potato Chowder
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