Corn and Potato Chowder

By nanarose

Ingredients

• 12 12
• oz.
• red potatoes, cut into 3/4-in. pieces
• 1 1
• medium onion, chopped
• 1 1
• bulb fennel, cut into 1/4-inch pieces, plus fronds for serving
• 1 1/2 1 1/2
• c.
• frozen corn
• 2 2
• cloves garlic, finely chopped
• 3 3
• oz.
• cured chorizo, cut into 1/4-inch pieces
• 2 2
• tbsp.
• all-purpose flour
• kosher salt
• black pepper
• 4 4
• c.
• low-sodium chicken broth
• 6 6
• sprigs fresh thyme
• 1 /3
• c.
• half-and-half

Details

Adapted from womansday.com

Preparation

Step 1

In a 5- to 6-quart slow cooker, toss the potatoes, onion, fennel, corn, garlic, and half the chorizo with the flour and 1/2 teaspoon each salt and pepper.Stir in the chicken broth and thyme and cook, covered, until the potatoes are tender, 5 to 6 hours on low or 3 1/2 to 4 1/2 hours on high. Ten minutes before serving, cook the remaining chorizo in a skillet over medium-high heat, tossing occasionally until browned and crisp, 3 minutes.Discard the thyme sprigs from the chowder, then stir in the half-and-half. Sprinkle the crispy chorizo and fennel fronds over the top, if desired.