Slow Cooker Poblano Corn Chowder with Chicken and Chorizo

Campbell's Slow Cooker Poblano Corn Chowder with Chicken and Chorizo Recipe

Throw all the ingredients into the slow-cooker at once, and it will make this kicked-up corn chowder for you.  Plus, the smoky chorizo and the spicy poblano chilies make this soup especially delicious.

At a glance


15 min.


7 hr. 15 min.



Servings: 1 1/2 cups each

Cook: 7 hr.

Made With

  • Swanson® Chicken Broth

    Swanson® Chicken Broth

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What You'll Need

4 cups Swanson® Chicken Broth (Regular, Natural Goodness® or Certified Organic)
1 tablespoon sugar
2 cans (about 14.5 ounces each ) cream style corn
1 large potato, diced (about 2 cups)
2 large poblano chiles, seeded and diced (about 2 cups)
1 package (10 ounces) frozen whole kernel corn, thawed
1 pound skinless, boneless chicken breast half and/or thighs, cut into cubes
1/2 pound chorizo sausage, diced
1 cup heavy cream
1/4 cup chopped fresh cilantro leaves

How to Make It

  • 1

    Stir the broth, sugar, canned corn, potato, chiles, thawed corn, chicken and sausage in a 6-quart slow cooker.

  • 2

    Cover and cook on LOW for 7 to 8 hours* or until the chicken is cooked through. Stir in the cream and cilantro.

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  • *Or on HIGH for 4 to 5 hours.
  • Tip: To enhance the flavor of the chowder, roast the chiles and thawed frozen corn before adding to the cooker. Place the chiles and thawed corn in a single layer in a roasting pan. Drizzle with 1 tablespoon olive oil. Toss to coat. Bake at 375°F. for 30 minutes.
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