I wasn't too sure if I was going to like this as much as I did. Adding a small amount of chipotle powder and Spanish smoked paprika took the chowder to the next level. Served with cornbread-this was a satisfying mid-week meal. Reviewed for Veg Tag/March. Skipped the tomatoes on top (yucky this time of year) and replaced cheddar with a little bit of freshly grated Parmesan. Thanks, Starry!
This was such an exciting soup for me to make as I have never made a chowder before. Usually my soups are always tomato based. I loved the quinoa in this and the 2 children of mine that had this tonight for dinner were really enthusiastic about it. I adorned mine with avocado and diced tomato. I cannot get poblano chile here so used a green pepper. Great Sunday night meal !!
I loved the corn and milk with the heat from the cayenne and chilli powder in this wonderful chowder. They gave just the right amount of heat. I was worried about the cumin, but it was spot on. The chowder is thick, filling, creamy, delish, comforting, colourful and healthy! I used the garnish, but basil in place of cilantro as I cant stand the latter. YUMMO, thumbs up!
I made half the recipe using a green bell peppe in place of the poblano because I couldnt get that here and I made my own broth.
THANK YOU SO MUCH for sharing your creation and good luck in the contest!
Made and reviewed for Craze-E Fall 2011.
Excellent!! Comforting healthy and hot! I used red quinoa and yellow bell pepper skipped the cayenne didn't need it at all because my poblano was nice and hot. For the tomato I used salsa. Used low fat milk. Thanks for a winning great soup!