Chorizo And Potato Chowder

How to make Chorizo And Potato Chowder

Ingredients:

8 to 12 ounces fresh chorizo sausage

1 cup chopped onion

1 1/2 cups chicken broth

4 cups diced potatoes

1 (10.75-ounce) can cream of chicken soup

2 tablespoons chopped fresh parsley, 2 teaspoons dried parsley

1 (5-ounce) package Boursin cheese with herbs and garlic

1 1/2 cups corn kernels, fresh, frozen, or canned and drained

Salt, to taste

Freshly ground black pepper, to taste

Instructions:

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.

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.

Cover and cook on low for 5 to 7 hours, or until the potatoes are tender, stirring occasionally.

Enjoy.