2/27/13 - Corn and Choirzo chowder

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Corn and Choriz

Throw all the ingredients into the slow-cooker at once, and it will make this kicked-up corn chowder for you. Plus, the smoky chorizo and the spicy poblano chilies make this soup especially delicious.


4 cups Fresh market Chicken Broth (Regular or Certified Organic)

1 tablespoon sugar

2 cans (about 14.5 ounces each) cream-style corn

1 large potato, diced (about 2 cups)

2 large poblano chiles, seeded and diced (about 2 cups)

1 package (10 ounces) frozen whole kernel corn, thawed

1 pound skinless, boneless chicken breasts and/or thighs, cut into cubes

1/2 pound chorizo sausage, diced

1 cup heavy cream

1/4 cup chopped fresh cilantro leaves

Chipotle sour cream (blend 1 cup sour cream with 1 chipotle smashed- blend together)

Crispy tortilla chips

Zest of lime

1. Stir the broth, sugar, canned corn, potato, chiles, thawed corn, chicken and sausage in a 6-quart slow cooker.

2. Cover and cook on LOW for 7 to 8 hours* or until the chicken is cooked through. Stir in the cream and cilantro.