Ingredients You'll Need
- 3/4 lb. red potatoes, cut into 3/4 inch pieces
- 1 medium onion, chopped
- 1 fennel bulk, cut into 1/4 inch pieces
- 1 1/2 cup frozen corn
- 2 garlic cloves, finely chopped
- 100g cured chorizo, cut into 1/4 inch pieces
- 2 tbsp. all-purpose flour
- Salt & pepper
- 4 cups low-sodium chicken broth
- 6 thyme sprigs
- 1/3 cup half-and-half
Directions
- In a slow cooker, toss potatoes, onions, fennel, corn, garlic flour, half the chorizo & 1/2 tsp. salt and pepper
- Sit in the chicken broth and thyme
- Cook, covered for 5 to 6 hours on low
- Ten minutes before serving, cook the remaining chorizo in a skillet over medium-high heat, tossing occasionally until browned & crisp
- Discard thyme sprigs from chowder, then stir in the half-and-half
- Sprinkle the crispy chorizo and fennel fronts over the top
