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Slow Cooker Mexican Street Corn Chowder

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
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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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