This was a great chowder, but I made several changes to make it more "me". First, I used one yellow and one red onion. Added 1 bell pepper and a diced carrot. I sauted this together in olive oil and then added about 2 cups of vegetable broth along with one package soft tofu. Simmered for about 5 minutes then blended with an immersion blender. I used cumin, onion powder, garlic powder and a dash of chili powder, salt, and white pepper to season. I used two poblanos sliced into thin strips and added 1 can cream corn and 1/2 bag frozen sweet corn. Let all simmer for about 30 minutes then added 1/2 pint heavy cream. This cut the fat/calorie content down and still resulted in a delicious, creamy, and hearty chowder that my friends loved! Hope this review is helpful. Definitely a recipe to keep around!
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This was a great chowder, but I made several changes to make it more "me". First, I used one...