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Corn and Potato Chowder

Corn and Potato Chowder

Corn and Potato Chowder

Corn and Potato Chowder


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


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.

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.

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

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.

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