For a vegetarian soup, substitute 1 tablespoon oil for the bacon drippings and vegetable broth for the chicken broth. Red or green bell peppers can be substituted for the poblano chiles. For optimal creaminess, be sure to add the cheese after removing the soup from the heat; overheated cheese can curdle.
Blackened & skinned the poblano & jalapeno, then seeded, chopped & added them after the other veg had browned. Otherwise followed recipe. Very good on a major blizzard day; served with ham-on-sourdough-toast. Excellent. If we were to make again, would add some corn kernels (fresh ones, if summertime).
Lots of chopping but then pretty easy to make and very delicious. Made without the bacon - for Meatless Monday. Served with garlic flat bread and a salad.
Really creamy, even though I only used 1/4 cup flour for thickening. Nice level of hot spice. Leftovers can be frozen.
This is a good solid recipe! My whole family liked it and we will make it again. It's basically a potatoe soup with a slight southwestern flair. If you are looking for heat, you'll need to ramp up the spice; more peppers and more cumin. It is yummy with the crumbled bacon and green onion on top. My skinny son added shredded cheese on top too, and came back for seconds. This is a CL recipe, and I think they could have done a better job of taking the fat and calories out of the recipe. Next time I will try healthy saute with broth for the veggies, and puree some potato to thicken rather than use the flour. I think you could also use nonfat evaporated milk.
This chowder is amazing! Everyone raved about this recipe for days. I did use chunky cut frozen potatoes to save on time. I will put this in regular rotation. Have already had request to make it again.
We used Morningstar veggie bacon and vegetable broth for a vegetarian chowder. Made the rest as directed and served with CL Confetti Quesadilla - delicious!
Really good! Easy to prepare. Leftovers were great. Even my husband who "doesn't like soup" are this twice.
Love this soup..sometimes I add roasted corn and grilled chicken. Favorite soup ...everyone agrees!
yum! everytime i make this recipe people go nuts for it. i make it as a family meal and for guests. the only thing i do different is i use frozen cubed potatoes to save time peeling and cutting, doesn't affect the taste at all. we serve it with a spring salad and crusty bread and it's happiness in a bowl. this gets made at least once or twice a month in our house.
The best soup I've ever made, bar none. Better than anything you could get in a restaurant. I will definitely be making this again!
This was a fabulous recipe! I used a little more chicken broth than was was called for because the cans i have are 14 ounces, so I used three and let it boil down with the lid off a bit longer. Everyone in my family loved it! EVEN the kids who say they don't like chilis!
