Summary

Slow Cooker Poblano Corn Chowder with Chicken and Chorizo is a gluten free main course. This recipe serves 8 and costs $1.97 per serving. One serving contains 510 calories, 22g of protein, and 34g of fat. Head to the store and pick up heavy cream, chicken broth, chicken breasts and/or thighs, and a few other things to make it today. To use up the heavy cream you could follow this main course with the Homemade Blizzards with Reese’s Peanut Butter Eggs as a dessert. A few people made this recipe, and 48 would say it hit the spot. From preparation to the plate, this recipe takes approximately 45 minutes. All things considered, we decided this recipe deserves a spoonacular score of 61%. This score is pretty good. Try 365 Days of Slow Cooking: for Slow Cooker Chicken, Black Bean and Corn Chowder, Slow Cooker Chicken and Corn Chowder, and Slow Cooker Chicken and Corn Chowder for similar recipes.

Instructions

1. Stir the broth, sugar, canned corn, potato, chiles, thawed corn, chicken and sausage in a 6-quart slow cooker.
2. Cover and cook on LOW for 7 to 8 hours* or until the chicken is cooked through. Stir in the cream and cilantro.

Ingredients

• 1 cans (about each) cream-style corn
• 2 Swanson® Chicken Broth (Regular, Natural Goodness® or Certified Organic)
• 3 skinless, boneless chicken breasts and/or thighs, cut into cubes
• 4 chorizo sausage, diced
• 5 package frozen whole kernel corn, thawed
• 6 chopped fresh cilantro leaves
• 7 heavy cream
• 8 large poblano chiles, seeded and diced (about
• 9 large potato, diced (about
• 10 sugar

Directions

• 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.