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Source: Campbell's Recipes
Tagged With: 8 servings (1 1/2 cups each)
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.
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Serves: 8 servings (1 1/2 cups each)
Prep Time: 15 minutes
Cook Time: 420 minutes
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4 cups Swanson® Chicken Broth (Regular, Natural Goodness® or Certified Organic)
1 tablespoon sugar
2 cans (about 14.5 ounces each) cream-style corn
1 large potato, diced (about 2 cups)
2 large poblano chile, seeded and diced (about 2 cups)
1 package (10 ounces) frozen whole kernel corn, thawed
1 pound skinless, boneless chicken breast and/or thighs, cut into cubes
1/2 pound chorizo sausage, diced
1 cup heavy cream
1/4 cup chopped fresh cilantro leaves




Stir the broth, sugar, canned corn, potato, chiles, thawed corn, chicken and sausage in a 6-quart slow cooker.
Cover and cook on LOW for 7 to 8 hours* or until the chicken is cooked through. Stir in the cream and cilantro.
*Or on HIGH for 4 to 5 hours.


Notes:
Nutritional Values per Serving using Swanson Chicken Broth: Calories 456, Total Fat 24g, Saturated Fat 11g, Cholesterol 101mg, Sodium 1119mg, Total Carbohydrate 39g, Dietary Fiber 4g, Protein 24g, Vitamin A 17%DV, Vitamin C 41%DV, Calcium 4%DV, Iron 11%DV

Nutritional Values per Serving using Swanson Natural Goodness Chicken Broth: Calories 459, Total Fat 24g, Saturated Fat 11g, Cholesterol 99mg, Sodium 974mg, Total Carbohydrate 39g, Dietary Fiber 4g, Protein 25g, Vitamin A 17%DV, Vitamin C 41%DV, Calcium 4%DV, Iron 12%DV

Nutritional Values per Serving using Swanson Certified Organic Chicken Broth: Calories 459, Total Fat 24g, Saturated Fat 11g, Cholesterol 99mg, Sodium 964mg, Total Carbohydrate 39g, Dietary Fiber 4g, Protein 24g, Vitamin A 17%DV, Vitamin C 41%DV, Calcium 4%DV, Iron 11%DV


Tips:
Tip: 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.



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