#CrockpotWednesday: Chorizo Chicken Corn Chowder

#CrockpotWednesday: Chorizo Chicken Corn Chowder

Coach Patton brings the heat on the first day that kinda feels like football:


  • 4 cups Chicken Broth
  • 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


  • 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.



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