Dinner

Corn and Potato Chowder is for Dinner.

Corn and Potato Chowder takes 15 minutes to prepare.

Corn and Potato Chowder takes several minutes to cook.

Corn and Potato Chowder makes 10 servings.

The ingredients for Corn and Potato Chowder are:

1 large onion
1/2 tsp kosher salt
4 cups beef broth (can sub vegetarian chicken stock powder and water)
2 cans of whole kernal corn
5-6 medium-sized red potatoes
1/2 tsp chili powder
1 medium carrot
1 field roast chorizo sausage

Here is how you make Corn and Potato Chowder:

Chop up onion and cook in skillet with a little oil and the kosher salt over medium heat till lightly browned, stirring occaisionally to prevent sticking. Meanwhile, cut up potatoes into 3"x3" peices or so, leaving skin on. Chop up carrot into small peices.Place ingredients in slow cooker, beginning with beef broth, according to order listed. Add onions. Don't bother cutting up the field roast--just place on top whole while it cooks.Cook on high for 4-5 hours. When done, potatoes will be very soft and the chowder will smell lovely. Turn off slow cooker (or turn down to low if serving now) and use immersion blender to blend to a rough chowder--not a puree (unless you like it that way). Enjoy!Serving Size: Makes about 10 bowls of chowderNumber of Servings: 10Recipe submitted by SparkPeople user THORNM.

The nutritional information for Corn and Potato Chowder is:

• Servings Per Recipe: 10
• Amount Per Serving
• Calories: 158.8

• Total Fat: 2.0 g
• Cholesterol: 2.0 mg
• Sodium: 390.7 mg
• Total Carbs: 29.9 g
• Dietary Fiber: 4.0 g
• Protein: 7.3 g