By Starrynews on November 18, 2011
Photo by Lalaloula
Photo by Lalaloula
"A warm, filling soup with a zip – great for cold weather! If you prefer a little less spicy heat, feel free to reduce the cayenne pepper to your taste."
Serving Size: 1 (203 g)
Servings Per Recipe: 4
"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!"