Created by TeresaS on December 19, 2020
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.