Corn & Potato Chowder - Slow Cooker
Recipe: #36120
December 19, 2020
Categories: Corn, Fennel, Potatoes Slow Cooker, No Eggs, Crockpot Soup, more
"This is out of the Fall Woman's Day magazine...you can make this vegetarian by omitting the chorizo and substitute vegetable broth for the chicken broth...I think adding in some rotisserie chicken would be a nice touch for a more hearty meal..."
Original is 4 servings
Ingredients
Nutritional
- Serving Size: 1 (486.8 g)
- Calories 280.6
- Total Fat - 11.5 g
- Saturated Fat - 4.6 g
- Cholesterol - 26.1 mg
- Sodium - 1426.3 mg
- Total Carbohydrate - 34.9 g
- Dietary Fiber - 5.4 g
- Sugars - 2.6 g
- Protein - 11.8 g
- Calcium - 67.1 mg
- Iron - 2 mg
- Vitamin C - 17.4 mg
- Thiamin - 0.3 mg
Step by Step Method
Step 1
In 5-quart slow cooker, toss potatoes, onion, fennel, corn, garlic, and half of chorizo with flour and 1/2 teaspoon each salt and pepper.
Step 2
Stir in chicken broth and thyme and cook, covered, until potatoes are tender, 3 1/2 to 4 1/2 hours on high or 5 to 6 hours on low.
Step 3
Ten minutes before serving, cook remaining chorizo in skillet on medium-high, tossing occasionally until crisp, 3 minutes.
Step 4
Discard thyme sprigs from chowder, then stir in half-and-half. Sprinkle with chorizo and fennel fronds.
Tips
No special items needed.
2 Reviews
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