Chorizo Corn Chowder

1. Cook sausage and chorizo in a skillet until well browned and cooked through.
2. In a large soup pot, add frozen potatoes, frozen corn and chicken broth.
3. Bring to boil and reduce to simmer until the potatoes are soft but not falling apart. If you can slide a fork through easily and back out, they are done.
4. Add sausage and milk to the pot and stir to combine.
5. Stir in cheddar cheese and favorite hot sauce.
6. Simmer for about 10 minutes until the soup is thick and hot.
7. Serve topped with extra shredded cheddar cheese.

For the slow cooker, add everything except the corn, milk and cheese to the slow cooker after cooking the sausage and chorizo. Add corn and milk 30 minutes before you’re ready to serve.