Slow Cooker Poblano Corn Chowder with Chicken and Chorizo

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 breasts and/or thighs, cut into cubes

1/2 pound chorizo sausage, diced

1 cup heavy cream

1/4 cup chopped fresh cilantro leaves

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.

RECIPE TIPS
•*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.