SLOW-COOKER POBLANO CORN CHOWDER WITH CHICKEN AND CHORIZO
By á-32773
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Ingredients
- 4 cups chicken broth
- 1 Tbs. sugar
- 2 cans (14.5-oz each) cream style corn
- 1 large potato, diced (about 2 cups)
- 1 large poblano chili, seeded and diced (about 2 cups)
- 1 package (10-oz) frozen whole kernel corn, thawed
- 1 lbs. skinless, boneless chicken breast halves and/or thighs, cut into chunks
- 1/2 lbs. chorizo sausage, diced
- 1 cup heavy cream
- 1/4 cup chopped fresh cilantro, chopped
Details
Adapted from thedailymeal.com
Preparation
Step 1
Stir the broth, sugar, canned corn, potato, chili, thawed corn, chicken and sausage in a 6-quart slow cooker.
Cover and cook on LOW for 7 to 8 hours or until the chicken is cooked through.
Stir in cream and cilantro. Serve
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