Fantastic soup! So much flavor - I used evaporated skim milk but it was still creamy and yummy. Since DH can't take things too spicy I only used one Poblano chili pepper and it had just the right amount of kick for us. Thanks for posting PanNan!
This soup is amazing! People always ask for the recipe whenever I make it. I switch it up just a little by adding 4 cloves of minced garlic. I also don't like cooked celery so I use 1 red bell pepper instead and add 1 large potato to make it heartier. Delicioso!!
I was hoping to make a chowder like the one at Taqueria del Sol in Atlanta and was floored to find the recipe by its sister restaurant Sundown Cafe. I used canned corn instead of frozen, pureed 2 cups of the soup, adding it back to the pot to make it even thicker, used 1/2 cup evaporated milk and 1/2 cup cream, and reduced the cayenne to 1/2 teaspoon. I would suggest finely chopping the onion, celery and poblano chili peppers. I also slowly simmered it for a couple of hours prior to serving it topped with shredded white chedder cheese and a dollop of sour cream. It was delicious and I am thrilled to have a version of my own!
I made this once before and it was fantastic! I'm so happy to find it posted since I came onto the 'Zaar to check for something similar, and lo and behold. Thought it was a long lost recipe that I would continue to crave for the remainder of my life :) The only change I made and will make again is I use canned chilis, since I always have most of these other ingredients in the house and hate to shop for just the one item.
I went to post this online and found it here already. I absolutley love this soup. I have made it for several years since it was published in Bon Appetit. I am famous for it at church soup dinners and get speical requests for it every time a potluck comes around. I like the change you made for the four to thicken it...that definitely sounds easier. I sometimes add 1 1/2 pounds shrimp instead of just a pound. Yummy!
Everyone loved it, I cut back the cayenne to 1/2 teaspoon and it was perfect, I also added more shrimp than the recipe called for. This is such an easy recipe, I've made it several times. I will only use fresh shrimp when making it in the future, I think it makes a big difference.
I did make a few changes. I felt it needed more shrimp so I used 2 pounds. IMHO, I felt 1 tsp of red pepper is way too much. I cut that back to 1/4 tsp and with the Poblano peppers it had just the right amount of seasoning. I also roasted the Poblanos. Thanks PanNan, I will make this again.