Slow Cooker Poblano Corn Chowder With Chicken And Chorizo - cooking recipe

Ingredients

4 cups chicken broth
1 tablespoon sugar
2 (14 1/2 ounce) cans cream-style corn
1 large potatoes, diced or 2 cups diced potatoes
2 large poblano chiles, seeded and diced or 2 cups diced poblano chiles
1 (10 ounce) package frozen whole kernel corn, thawed
4 boneless chicken breast halves, cut into cubes
1/2 lb chorizo sausage, diced
1 cup heavy cream
1/4 cup chopped fresh cilantro leaves

Preparation

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 high 4-5 hours or until the chicken is cooked through. Stir in the cream and cilantro.
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\u00b0F for 30 minutes.