Corn and Potato Chowder

By Joelene

Turn this into a meat-free option: Omit the chorizo and substitute vegetable broth or 4 teaspoon vegetable bouillon base and 4 cups water for the chicken broth.

Ingredients

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

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.