Corn and Potato Chowder

Health & Diet


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This heart-healthy, versatile soup can easily be made meat-free—simply omit the chorizo and go for a vegetable broth instead.

Prep Time:

0 hours 20 mins

Total Time:

4 hours 50 mins

  • 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
  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.
  2. 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.
  3. Ten minutes before serving, cook the remaining chorizo in a skillet over medium-high heat, tossing occasionally until browned and crisp, 3 minutes.
  4. 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.

PER SERVING 311 CAL, 12 G FAT (4 G SAT FAT), 26 MG CHOL, 600 MG SOD, 15 G PRO, 37 G CAR, 4 G FIBER

Tools you’ll need: Black+Decker Digital Slow Cooker ($32)

Source: Woman’s Day Kitchen @ WomansDay.com
Image: Mike Garten @ Pinterest


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