Corn and Potato Chowder

I love soups, chowders, and stews during the winter months.  They are great comfort foods and they are very satisfying.  I found this delicious recipe in Woman's Day magazine.  Just looking at the ingredients made my mouth water.  It contains your basic ingredients for corn chowder but adds some fennel and chorizo.  The chorizo adds a nice spiced kick to this chowder.
Another plus for this recipe - it is cooked in a slow cooker.  Perfect for those busy days.  I made this as I was taking down the Christmas decorations.


I served this chowder with some biscuits to make a nice and easy dinner.  It was enjoyed by everyone.


Corn and Potato Chowder
Woman's Day

Ingredients:
12 ounces red potatoes, cut into 1/4-inch pieces
1 medium onion chopped
1 bulb fennel, cut into 1/4 inch pieces plus fronds for topping
1 1/2 cups frozen corn
2 cloves garlic, finely chopped
3 ounces cured chorizo, cut into 1/4-inch pieces
2 tablespoons flour
kosher salt and pepper
4 cup chicken broth
6 sprigs fresh thyme
1/3 cup half-and-half


Directions:
1. In a 5 to 6 quart slow cooker, toss potatoes, onions, fennel, corn, garlic; half the chorizo with flour, 1/2 teaspoon each salt and pepper.
2. Stir in chicken broth and thyme and cook, covered, until potatoes are tender, 3 1/2 -4 1/2 hours on high or 5 to 6 hours on low.
3. Ten minutes before serving, cook remaining chorizo in a skillet over medium-high, tossing occasionally until browned and crisp, 3 minutes.
4. Discard thyme sprigs from chowder, then stir in half-and-half.  Sprinkle crispy chorizo and fennel fronds on top, if desired.

Serves 4

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