Try this Corn and potao chowder recipe, or contribute your own.
Suggest a better descriptionIn 5-6 QT slow cooker, toss the potatoes, onion, fennel, corn, garlic and half the chorizo with the flour and 1/2 tsp each salt and pepper.
Stir in the chicken broth and thyme and cook, covered, until the potatoes are tender, 5-6 hours on low or 3 1/2-4 1/2 hours on high. Ten minutes before serving, cook the remaining chorizo in a skillet over medium heat tossing occasionally until browned and crisp, 3 minutes. Discard the thyme sprigs and stir in the half and half. Sprinkle the crispy chorizo and fennel fronds over the top
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Serving Size: 1 Serving (1491g) | ||
Recipe Makes: 4 Servings | ||
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Calories: 2835 | ||
Calories from Fat: 1710 (60%) | ||
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Amt Per Serving | % DV | |
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Total Fat 190g | 253 % | |
Saturated Fat 55.9g | 279 % | |
Monounsaturated Fat 78g | ||
Polyunsanturated Fat 40g | ||
Cholesterol 934.9mg | 288 % | |
Sodium 912.7mg | 31 % | |
Potassium 3122.4mg | 82 % | |
Total Carbohydrate 35.7g | 11 % | |
Dietary Fiber 4.5g | 18 % | |
Sugars, other 31.3g | ||
Protein 233.4g | 333 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 2835
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