by Michelle Lane
Winter has come early, and so we welcome soup season with open arms! This week, we're cooking up Double Corn Chowder with a kick of spicy chorizo sausage guaranteed to warm you from inside out!
12 oz Red Potatoes
1 1/2 Cups Frozen Corn
1 Medium Onion (chopped)
64 oz Chicken Broth
2 Cloves of Garlic (finely chopped)
3 oz Chorizo Sausage
2 T Flour
Salt & Pepper to Taste
4 Cups Low-Sodium Chicken Broth
6 Sprigs Fresh Thyme
1/3 Cup Half & Half
1 14.5oz Can of Cream Style Corn
1/2 t Worcestershire Sauce
1. Toss chopped potatoes, onions, corn, garlic, chorizo, and salt & pepper in a bowl.
2. Stir in chicken broth and thyme. Cover and cook until potatoes on tender. About 4 hours on high, or 6 hours on low.
3. 10 minutes before serving, prep table with crackers and garnish.