Slow Cooker Mexican Street Corn Chowder
Prep Time
10mins
Time to Table
4hr 10mins
Servings
6
Ingredients
- 3 cups lower sodium chicken broth
- 12 ounce package frozen corn
- 3 new red potatoes, unpeeled and chopped
- 1 red bell pepper, chopped
- 1 green bell pepper, chopped
- 1 cup chopped red onion
- 4.5 ounce can chopped mild green chilies
- 1 teaspoon chili powder
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 2/3 cup Daisy Sour Cream
- 1/2 avocado, chopped
- 1/3 cup crumbled Cotja (or feta) cheese
- 1/3 cup chopped fresh cilantro
Ingredients
- 3 cups lower sodium chicken broth
- 12 ounce package frozen corn
- 3 new red potatoes, unpeeled and chopped
- 1 red bell pepper, chopped
- 1 green bell pepper, chopped
- 1 cup chopped red onion
- 4.5 ounce can chopped mild green chilies
- 1 teaspoon chili powder
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 2/3 cup Daisy Sour Cream
- 1/2 avocado, chopped
- 1/3 cup crumbled Cotja (or feta) cheese
- 1/3 cup chopped fresh cilantro
Directions
- Combine broth, corn, potatoes, bell peppers, onion, chilies, chili powder, salt and pepper in a 3-to 4-quart slow cooker.
- Cover and cook on low heat for 8 to 10 hours or on high heat for 4 to 5 hours or until the vegetables are tender.
- Serve topped with the sour cream, avocado, cheese and cilantro.
- Calories:247
- Cholesterol:28
- Dietary Fiber:6
- Protein:8
- Sodium:716
- Total Carbohydrate:27
- Total Fat:13
