Wednesday, March 6, 2013

Southwestern Corn Chowder

It mystifies me what my family likes and doesn't like. This one has all the ingredients they love -- corn, potatoes, creamy soup. It was met with not a great deal of enthusiasm. I, on the other hand, enjoyed this soup. Crock pot, somewhat low fat, soup... what's not to love? I'm going to keep serving it and see what happens.

  • 4 c. fresh or frozen corn kernels
  • 2-3 medium potatoes, peeled (optional) and diced
  • 2 4 oz cans of shopped green chilies
  • 1 red bell pepper, diced
  • 1 medium onion, chopped
  • 2 (2-3 oz) chorizo sausage links, skinned and diced
  • 4 c. chicken or vegetable broth
  • 2-4 garlic cloves, minced
  • salt and pepper to taste
  • 1/2 tsp cumin
  • 1 tsp onion powder
  • 1/2 c fat free half and half
  • 4 tbsp flour
  1. place all ingredients (except for the last two) in slow cooker and cook on low for 5-6 hours, until potatoes are tender
  2. about 15-30 minutes before serving, mix the half and half and flour together until smooth and add to the mixture to thicken
  3. adjust seasonings to taste and serve