SPICY CHORIZO SAUSAGE AND POTATO CHOWDER
Steps:
- Gather the ingredients.
- Remove the sausage casings and crumble the sausage into a large skillet over medium heat. Add the onions and cook, stirring frequently, until the onions are lightly browned and the sausage is no longer pink.
- In a 4- to 6-quart slow cooker, combine the chicken broth, diced potatoes, cream of chicken soup, parsley, and Boursin or cream cheese. Stir in the cooked sausage and onions, blending ingredients well. Stir in the corn.
- Cover and cook on low for 5 to 7 hours, or until the potatoes are tender, stirring occasionally.
- Enjoy.
Nutrition Facts : Calories 559 kcal, Carbohydrate 41 g, Cholesterol 79 mg, Fiber 4 g, Protein 25 g, SaturatedFat 14 g, Sodium 1552 mg, Sugar 5 g, Fat 33 g, ServingSize 1 pot (4 to 6 servings), UnsaturatedFat 0 g
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- Add the potatoes and chicken broth to the stockpot and bring to a boil. Boil for about 12 minutes, or until potatoes are fork tender. Remove from heat.
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