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Slow Cooker Poblano Corn Chowder with Chicken and Chorizo


Throw all the ingredients into the slow-cooker at once, and it will make this kicked-up corn chowder for you. Plus, the smoky chorizo and the spicy poblano chilies make this soup especially delicious.

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Rate this recipe 4.4/5 (8 Votes)


  • 4 cups Swanson® Chicken Broth (Regular, Natural Goodness™ or Certified Organic)
  • 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 and/or thighs, cut into cubes
  • 1/2 pound chorizo sausage, diced
  • 1 cup heavy cream
  • 1/4 cup chopped fresh cilantro leaves


Servings 8
Preparation time 15mins
Cooking time 22mins


Step 1

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 to 8 hours* or until the chicken is cooked through. Stir in the cream and cilantro.
*Or on HIGH for 4 to 5 hours.
Tip: To enhance the flavor of the chowder, roast the chiles and thawed frozen corn before adding to the cooker. Place the chiles and thawed corn in a single layer in a roasting pan. Drizzle with 1 tablespoon olive oil. Toss to coat. Bake at 375°F. for 30 minutes.

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