I have perfected my version of this recipe now. I use double the red potatoes with the skin still on them, an extra cup of frozen corn, extra diced red peppers, twice the jalapeno peppers, a serrano pepper, and at the end while it's still simmering, I mix two tablespoons of butter with a 1/4 cup flour and a drop of heavy whipping cream. I blend it carefully and add it slowly to the simmering mix. It thickens the mixture just enough to keep it chowder-like, and not soup-like. This is always a major, major hit. I've also sauteed garlic, onions, and boneless, skinless chicken and diced it into the mixture. Very filling!
Was this review helpful?
0 users found this review helpful
I have perfected my version of this recipe now. I use double the red potatoes with the skin...