Corn & Potato Chowder - Slow Cooker

4
Servings
20m
Prep Time
5h
Cook Time
5h 20m
Ready In

Recipe: #36120

December 19, 2020



"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 recipe yields 4 servings
OK

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 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 & Variations


No special items needed.

Related

Luvcookn

Delicious soup! The fresh thyme is just perfect, did use heavy cream and subbed the chorizo for bay scallops, which I added about 20 minutes before serving. With the remaining soup I added 6 oz of frozen spinach and peas to stretch it for another meal. DH was over the moon with this soup. Thank you for sharing Teresa! Made for Billboard Recipe Tag.

review by:
(24 Mar 2021)