| | Crock Pot | | Slow Cooker Pablano Corn Chowder with Chicken and Chorizo (print) | | Provided By: Kerry | | Description: from Campbells | | Ingredients | 4 cups Chicken Broth
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 cut into cubes
1/2 pound chorizo sausage, diced
salt/pepper to taste
1 cup heavy cream
1/4 cup chopped fresh cilantro leaves | | Directions | ** OPTIONAL STEP #1** Put thawed corn and diced pablanos in a roasting pan and bake at 375 for 30 min, to enchance their flavor.
**OPTIONAL STEP #2** Partially Fry Chorizo and drain, to reduce the ampount of grease that will be in soup.
-Put all ingredients except heavy cream and cilantro into a slow cooker. Stir together and cook on low for 7-8 hours, until chicken is cooked through. (Should only take 7)
-After soup is done cooking stir in the heavy cream and cilantro and serve.
| | Notes | 1. I highly recommend doing both optional steps
2. Jeremy liked this soup, but thought it needed more spice, so he added some cajun seasoning and cayenne pepper. However, keep in mind that he has a high tolerance for spice, so I would recommend letting each person add their own spice rather than adding it to the whole pot :) |
|
