Those 60-degree days are here! To keep warm on those chilly evenings, try out this spicy, veggie-packed chowder recipe from Aaron Pool of Gadzooks Enchiladas & Soup.
Spicy Potato and Corn Chowder
12 oz. poblano peppers
4 oz. garlic
4 oz. jalapeno peppers
3 oz. serrano peppers
16 oz. diced onion (yellow, white, or red, whichever you prefer)
12 oz. celery
9.5 oz. bell pepper
7 lbs. potato
32 oz. water
4 lbs. mashed potato
salt and pepper to taste
6 oz. cilantro
8 C corn
- Roast peppers in oven until blistered.
- In a large pot heat oil and sauté onion, bell pepper, celery and potatoes for 10 minutes, or until translucent.
- Add roasted pepper to pot.
- Add water, mashed potato, salt, pepper, cilantro and corn to pot.
- Boil until tender.
- Use immersion blender, or countertop blender to smooth out consistency.
