Poblano Corn Chowder With Chicken

From: C.M.

On Oct 15, 2007

Very tasty! I cooked this for my roommates, but I had to use really spicy peppers because that was all I had. They loved the heat, I couldn't handle it! I used the clean-up tip, which made it a lot easier, but there was more prep time than I guessed (but I am a slow cook, so...). Overall, a great recipe!

From: Chef Adie

On Jan 15, 2007

Very delicious! I added about 1/2 cup extra broth and a little extra milk/cream. I also used 3 chicken breasts instead of 2. My husband loved it and he is picky. Thanks for a wonderful recipe.

From: BecR

On Jul 17, 2006

Delicous soup. I too was worried about using the feta in Mexican soup, but did and it was delicious! By sauteeing first, then adding the chicken and water to the same pot, cleanup is reduced to one pan vs. two. I halved the cayenne and it was still zippy and good; leftovers were great the next day! Thanks PaulaG.

From: justcallmetoni

On Oct 15, 2005

Won't ever make regular corn or corn chicken chowder ever again. This was just superb - spicy and flavorful but not hot. I had some fresh corn to use up and save that for the un-mash part of the recipe. Trying to trim the calories a bit on this already healthy dish, I cooked my peppers and onions in some vegetable broth and used reduced fat feta. I used low-fat milk but thickened it a bit with dry milk powder - I would not suggest using skim with this recipe as the creaminess of the milk plays such a critical role here. Served this with Miller's baked tortilla chips for a sumptuous lunch. Thanks Paula.