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Chorizo and Roasted Poblano Chowder
servings: 4
total time:
recipe by: Rae
Ingredients
- 1 lb chorizo sausage
- 3 medium poblano peppers roasted skinned and chopped
- 1 cup yellow onion, diced
- 1 lb boiling potatoes, diced
- 1/2 cup flour
- 3 cups water
- 3 cups chicken stock
- 1/2 cup heavy cream
- 1/2 cup cream cheese
- cilantro and lime wedges
Directions
- Brown the chorizo with the onions and potatoes over medium heat in a dutch oven.
- Stir in the flour and cook over low heat for about 5 minutes.
- Add the peppers, chicken stock and water and cook over low heat for for 25 to 30 minutes stirring occasionally.
- Once potatoes are tender turn off the heat and stir in the heavy cream and cream cheese.
- Serve with lime wedges and topped with cilantro.
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