Creamy chowder with mushrooms, potatoes, hearts of palms, and mushroom bacon.
Short history: Poblano chiles come from the state of Puebla, Mexico. They are left on the vine until they ripen fully to a rich reddish black color, and when they are dried, they are called ancho or chile ancho. Leaving them on the vine develops their sweetness, which balances out any heat. Capsaicin is a natural anti-inflammatory!
Reheating Instructions: Warm in a pan over medium heat.
“Excellent combination of flavors!” – Susan Fr. From New River
“Great comfort food and so tasty!” Tami La. From Phoenix
“This meal was so surprising. I would never have thought to order this, thank you for exposing a different culture to us.” – Jake Ed. From Scottsdale
“I would love to have one of Chef Jason’s chowders in every week!” – Rebecca Sp. From Phoenix