Seafood corn chowder from Mexican Everyday: Easy, Full-Flavored, Tradition-Packed (page 122) by Rick Bayless and Deann Groen Bayless

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Notes about this recipe

  • Delys77 on May 06, 2013

    This is a good little soup. The milk makes it quite rich and velvety without adding too many calories and the flavour profile is nice and smoky from the poblano. I didn't strain it so I had some rough corn skins in there, but I was worried that the strained soup would be too watery. Next time I might strain about half of it. Used frozen corn and that worked just fine.

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