Poblano corn chowder with shrimp from Turnip Greens & Tortillas: A Mexican Chef Spices Up the Southern Kitchen (page 121) by Eddie Hernandez and Susan Puckett

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Notes about this recipe

  • sarahawker on April 07, 2022

    I've eaten this dozens of times at Taqueria Del Sol (Mr. Hernandez' restaurant) and it was a very good rendition though I'd lower the amt. of roux next time and double the shrimp. I added hot sauce at the table and recommend it to cut some of the richness. Very easy.

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