Mexican Corn Chowder

Yield: 8 servings

Ingredients

• 1.5 lbs. frozen corn, thawed
• 2 cups chicken stock
• 8 oz. chorizo
• 3 tbsp butter
• 1 white onion, chopped
• 1/2 red onion, chopped
• 2 green bell peppers, seeded and chopped
• 1 jalapeno, seeded and chopped
• 1 tsp chili powder
• 2 tsp salt
• 3/4 tsp cumin
• 1/4 tsp black pepper
• 1 cup heavy whipping cream
• 1 lime, zested and juiced
• Garnish (optional)
• Sliced jalapeno
• Sliced lime
• Red bell pepper, chopped

Directions

1. Add the corn and chicken stock to a slow cooker.
2. Cook the chorizo in a large skillet.  Spoon the meat into the slow cooker.
3. Melt 1 tbsp in the pan used to cook the chorizo.  Add the onions & peppers and cook until tender.  Add the chili powder, salt, cumin, and black pepper and cook for 1 minute longer.  Transfer to the slow cooker.
4. Cook over low heat for 3.5 - 4.0 hours.
5. Add the cream, lime zest, and lime juice.  If desired, process briefly with an immersion blender to cream it a bit.
6. Serve hot.  Garnish as desired.

Adapted from Taste of Home.