Thursday, October 8

Slow Cooker Chorizo Corn Chowder

Hearty and warm this is a great soup with a kick for any evening meal! A great set it and forget it meal, this can also be made vegetarian friendly by using soy chorizo found in your local market!

Full time 8 1/2 hours (6 1/2 if on high)
Serves 4-6

The needs-

30ozs. vegetable stock (2 small or 1 large can)
16ozs. chorizo, casing removed and crumbled
14 ozs. Creamed corn
2 large white potatoes, diced small
1 large jalepino, sliced in half and seeded
2 cups sweet whole kernel corn (frozen, canned, fresh)
1/4 cup chopped cilantro
(Salt only if needed at end)

The know-

In a slow cooker place diced potatoes across bottom in an even layer.

Cover with corn kernels.

Add in jalepino.

Cover with creamed corn.

Cover with chorizo crumbles.

Add in stock.

Cover and cook on high for 6 hours or low for 8.

Give a good stir and take out jalepino.

Add in cilantro and cook 5 minutes to wilt herb.

Stir well and serve. Cheers!