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"This thick colorful chowder was so well received the first time I made it that some of us had to go without seconds," notes Kera Bredin of Vancouver, British Columbia. "Now I make this hearty soup often."
Editor's Note: Wear disposable gloves when cutting hot peppers; the oils can burn skin. Avoid touching your face.
Nutritional Facts 1 serving (1 cup) equals 190 calories, 7 g fat (4 g saturated fat), 20 mg cholesterol, 617 mg sodium, 28 g carbohydrate, 3 g fiber, 7 g protein.
Originally published as Zippy Corn Chowder in Quick Cooking May/June 2000, p21
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Reviewed on Sep. 10, 2011 by lbraden
One of our favorites. Quick go to recipe with a little kick. I've added left over cooked chicken to make it a full meal.
Reviewed on Apr. 07, 2011 by ladybug810
One of my all-time favorites and I've made it countless times since it was published in Quick Cooking in 2000!
Reviewed on Sep. 30, 2010 by KWhitehead
Delicious. I made several modifications: I left out the flour and instead mashed up the potatoes after boiling to thicken the soup slightly. I also added 1 lb chopped chicken breast that I had sauteed in a pan with olive oil to make it a bit heartier. YUM!
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