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Great warming soup. It made a lot so I froze it to take to work. I added just 2 peppers, this was the first time eating poblano peppers. Thank you!
This is now a family favorite. Everyone loved this, even my husband who typically isn't excited about soup. He loved this one! Everything about it is perfect!
This soup was delicious!!! I also used rotisserie chicken. I had some leftover baked potatos also so I peeled them, chopped them up, and added them at the very end. My husband also loves cheese so he added some cheddar too! Yummy!!!
this was soooo tasty!! we all loved this, including my 3 yo dd!!! i made a few changes: used a rotisserie chicken from the deli, i roasted 1 of the poblanos for some added flavor, used parsley instead of cilantro and just added the heavy cream to the soup at the end instead of doing the whole roux thing. this was so wonderful and easy! will make often. thanks!!
Excellent chowder! A favorite at our house.
What a treat! I made a vegetarian version of this using Quorn brand tenders instead of chicken and vegetable stock, along with poblano peppers from my container garden. It was creamy, rich, and extremely flavorful. Be sure not to skip the fresh cilantro; it combines with the other ingredients to create a very unique flavor. This was also great re-heated over the next couple of days--probably even better than the first night. It makes quite a bit of soup too, so for a smaller family, I would make a half recipe or freeze half. Sue, thank you for sharing such a great recipe! I know we'll make it again.
Mmmm. I had a poblano pepper to use up and also wanted to get some chicken soup in me as I was fighting a cold. COMFORT FOOD and such a nice twist on the usual chicken soup. I will be doing this AGAIN!
I cut this down for four servings and it was great for the two of us with a little left over. We both thought it had great flavor. I used one half roasted poblano and one jalapeno. Served it with Quesadillas With Poblano Cream. What a great flavorful meal.
I was going to submit this after getting the recipe off of Paula Dean's website. This is a wonderful recipe. I also roasted my peppers (anaheim instead of poblano because the store was out). This made for a great smoky flavor in the soup. I was out of heavy cream and had to sub half and half which kept mine from thickening as much as I would have liked but I solved that by pouring my serving over some crushed corn chips. My 10 year old daugher and my non soup loving huband loved it!