Ok. I HAVE to share this recipe. My daughter and I are always looking for new recipes to try, and since my day is pretty busy with taking and picking up my daughter and husband from work, walking and training the dogs, and the plethora of other tasks I have, I am always looking for something that makes my life easier. This recipe not only makes dinner ready when everyone is hungry after their long day at work, it’s absolutely delicious.
Slow Cooker Poblano Corn Chowder w/ Chicken and Chorizo
ingredients:
4 cups chicken broth
1 tbsp sugar
2 14-ounce cans cream-style corn
1 large potato (about 2 cups), diced
2 cups Poblano chiles, seeded and diced (about 2 large chiles)
cilantro
1 (10 ounce) package of frozen whole kernel corn, thawed
1 lb. boneless, skinless chicken, cut into cubes
1/2 lb chorizo sausage, diced
1 cup heavy cream
1/4 cup chopped fresh cilantro leaves
Simple, easy directions:
Stir the broth, sugar, canned corn, potato, chiles, thawed corn, chicken and sausage in a 6 quart slow cooker.
Cover and cook on low for 7 or 8 hours or until the chicken is cooked through. Stir in the cream and cilantro.
Here is the link to where we found the recipe.
We altered things a little. Instead of 1 cup of cream, I used 2 cups. I love love love cilantro, so I used 1/2 cup. The recipe doesn’t say anything about cooking the Chorizo, but I didn’t want all that grease in the chowder. I browned the Chorizo in a skillet, just until it was about half-cooked,
slow cooker poblano corn chowder with chicken and chorizo
drained it, then threw it in. Of course there was still some grease, but not as much as there would have been. We also mixed in some shredded cheddar cheese in our bowls. My daughter added some sour cream. My only desire with this chowder would have been more of a kick to it. There was a little heat to it, but not much. Next time we make it, I think I may end up waiting to add the Poblanos until the last couple of hours. I’m not a big fan of crushed red peppers despite the kick they can add, so I may need to find a different type of chile pepper to up the kick a bit if waiting on the Poblanos doesn’t give me the kick I’m looking for.
Oh! I almost forgot. We needed to add some salt which, of course, is completely optional.
Give it a try! I think you will love it.
Dragonfly Gypsy USA 