Ingredients
- 12 ounces potatoes (red, cut into 3/4-inch pieces)
- 1 onion, chopped (medium onion)
- 1 fennel bulb (cut into 1/4-inch pieces, plus fronds for serving)
- 1 1/2 cups corn (frozen)
- 2 cloves garlic, finely chopped
- 3 ounces chorizo sausage (cured Spanish chorizo cut into 1/4-inch pieces)
- 2 tablespoons all-purpose flour
- Salt and pepper, to taste
- 4 cups low-sodium chicken broth
- 6 sprigs fresh thyme
- 1/3 cup half-and-half
How to Make
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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.
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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.
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Step 3: Ten minutes before serving, cook remaining chorizo in skillet on medium-high, tossing occasionally until crisp, 3 minutes.
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Step 4: Discard thyme sprigs from chowder, then stir in half-and-half. Sprinkle with chorizo and fennel fronds.
We hope you enjoy this recipe!
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