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.

• Ready In: 7 hrs 15 mins
• Serves: 8

Ingredients

• 4  cups chicken broth
• 1  tablespoon sugar
• 2 (14 1/2ounce) cans  cream-style corn
• 1  large potatoes, diced or 2  cups  diced potatoes
• 2  large poblano chiles, seeded and diced or 2  cups  diced poblano chiles
• 1 (10 ounce) package frozen whole kernel corn, thawed
• 4  boneless chicken breast halves, cut into cubes
• 1⁄2 lb chorizo sausage, diced
• 1  cup heavy cream
• 1⁄4 cup  chopped fresh cilantro leaves

Directions

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 high 4-5 hours or until the chicken is cooked through. Stir in the cream and cilantro.
3. 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.