Prep: 15 mins
Cook: 6 hrs
Total: 6 hrs 15 mins
Servings: 4 to 6 servings
A rich and creamy soup cooking all day in the crock pot is the perfect comfort food for a cozy dinner. This easy chowder recipe is made with spicy chorizo sausage, potatoes, and corn, and achieves a thick and luscious texture thanks to the cream of chicken soup and Boursin cheese.
This recipe calls for fresh chorizo, which is the Mexican variety; while Spanish chorizo is cured and can be eaten as is, Mexican is raw and should be cooked. It is also often spicier than Spanish, which has more of a smokey flavor. You can substitute another kind of fresh sausage, such as a hot or mild Italian sausage, if you prefer.
The sausage is cooked in a skillet along with chopped onion, and then the mixture is combined with the remaining ingredients in the slow cooker. The diced potatoes and corn contribute great texture, while the canned soup and cheese make for a velvety smooth soup. The Boursin cheese with herbs and garlic also adds a lot of flavor; if you like, however, you can substitute with plain cream cheese.
Serve this satisfying chowder with a fresh green salad or roasted Brussels sprouts and some nice, crusty bread.
Ingredients
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8 to 12 ounces fresh chorizo sausage
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1 cup chopped onion
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1 1/2 cups chicken broth
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4 cups diced potatoes
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1 (10.75-ounce) can cream of chicken soup
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2 tablespoons chopped fresh parsley, 2 teaspoons dried parsley
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1 (5-ounce) package Boursin cheese with herbs and garlic
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1 1/2 cups corn kernels, fresh, frozen, or canned and drained
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Salt, to taste
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Freshly ground black pepper, to taste
Steps to Make It
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Gather the ingredients.
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Remove the sausage casings and crumble the sausage into a large skillet over medium heat. Add the onions and cook, stirring frequently, until the onions are lightly browned and the sausage is no longer pink.
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In a 4- to 6-quart slow cooker, combine the chicken broth, diced potatoes, cream of chicken soup, parsley, and Boursin or cream cheese. Stir in the cooked sausage and onions, blending ingredients well. Stir in the corn.
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Cover and cook on low for 5 to 7 hours, or until the potatoes are tender, stirring occasionally.
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Enjoy.
What are the best potatoes for chowder?
The naturally occurring starch in potatoes helps to thicken soups and chowders, so choosing a variety with a high starch content is ideal. Russet potatoes are a good choice, but waxy potatoes like red potatoes and Yukon Gold will not contribute as much to the consistency.
How to Store
This spicy sausage and potato chowder will last up to four days in the refrigerator in an airtight container. Freezing the soup is not recommended as the potatoes can dry out and the cheese will separate.
| Nutrition Facts | |
|---|---|
| Servings: 4 to 6 | |
| Amount per serving | |
| Calories | 559 |
| % Daily Value* | |
| Total Fat 33g | 43% |
| Saturated Fat 14g | 68% |
| Cholesterol 79mg | 26% |
| Sodium 1552mg | 67% |
| Total Carbohydrate 41g | 15% |
| Dietary Fiber 4g | 14% |
| Total Sugars 5g | |
| Protein 25g | |
| Vitamin C 16mg | 82% |
| Calcium 210mg | 16% |
| Iron 3mg | 17% |
| Potassium 1024mg | 22% |
| *The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice. | |
