This recipe is a good place to start, but here’s some tips to take this dish to the next level. Double the chili powder, garlic powder and oregano, keep the other spice measurements the same, add 1.5 tsp smoked paprika. I omitted the cayenne because I was cooking for kids. I didn’t include the black beans because I didn’t have them and it was tasty without. I also added 1/4 cup of all purpose flour during the sautéing of the veggies before adding the liquids to thicken the sauce. This meant I did not need to blend any of the soup, but you could if you wanted. I increased the broth liquid initially so there would be enough during the cooking process and to finish the dish. Another hack that really boosted the flavor, instead of poblano or jalapeño I used a can of mild green chilies. I love poblano but didn’t have access to it, I’m sure it would be delicious too. I used cooking cream, which is close to whole milk but a little thicker, and did not add sour cream, again, didn’t have any. The end result was a mildly spicy, savory, creamy decadent chowder. Great with the suggested toppings too (cilantro, lime, scallions, cheddar).
