It has been a crazy couple of months around here but no matter how busy you get you can always dump some food in the crock pot and enjoy a great soup recipe later. Today I'm sharing a recipe for Crock Pot Southwest Chowder. And what goes better with the flavors of the southwest than cornbread. So I'm also sharing about Farmer's Pantry Cornbread Crisps. Sprinkle a few on top of your soup and you will have one tasty meal for this chilly spring nights.
1 lb. pork sausage, browned
1 can diced tomatoes
4 cups chicken broth
1 can corn
1 can black beans, rinsed and drained
1 T. onion flakes
1 T. taco seasoning
1.) In a crock pot combine all ingredients.
2.) Cover and cook on low 8 hours or high 4 hours.
Please note Farmers Pantry did supply me with product samples for this blog post, but all opinions and photos are my own.