Slow Cooker Mexican Street Corn Chowder

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Calories | 247 cals |
Total Fat | 13 g |
Cholesterol | 28 mg |
Dietary Fiber | 6 g |
Sodium | 716 mg |
Protein | 8 g |
Total Carbohydrate | 27 g |
Prep Time: 10 Minutes
Time to Table: 4 Hours 10 Minutes
Serves: 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
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.
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