A creamy corn chowder with poblano chiles, sqash, toasted split peas, and mojo jackfruit
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. The capsaicin is a natural anti-inflammatory!
Reheating Instructions: Warm in a pan over medium heat.
“Excellent combination of flavors!” – Susan Fr. From New River
“I would love to have one of Chef Jason’s chowders in every week!” – Rebecca Sp. from Phoenix