Recipe: Spicy Potato and Corn Chowder

Those 60-degree days are here! To keep warm on those chilly evenings, try out this spicy, veggie-packed chowder recipe from Aaron Pool of Gadzooks Enchiladas & Soup.
Spicy Potato and Corn Chowder
12 oz. poblano peppers
4 oz. garlic
4 oz. jalapeno peppers
3 oz. serrano peppers
16 oz. diced onion (yellow, white, or red, whichever you prefer)
12 oz. celery
9.5 oz. bell pepper
7 lbs. potato
32 oz. water
4 lbs. mashed potato
salt and pepper to taste
6 oz. cilantro
8 C corn

  1. Roast peppers in oven until blistered.
  2. In a large pot heat oil and sauté onion, bell pepper, celery and potatoes for 10 minutes, or until translucent.
  3. Add roasted pepper to pot.
  4. Add water, mashed potato, salt, pepper, cilantro and corn to pot.
  5. Boil until tender.
  6. Use immersion blender, or countertop blender to smooth out consistency.
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