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11Ingredients
60Minutes
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Ingredients
US|METRIC
4 SERVINGS
- 4 whole poblano peppers (roasted and peeled)
- 2 Tbsp. butter
- 1 whole white onion (finely chopped)
- 3 cloves garlic (minced)
- 16 oz. corn (frozen ok)
- 1 tsp. Mexican oregano
- 2 whole serrano peppers (finely chopped)
- 2 whole waxy potatoes (cubed)
- 6 cups chicken broth (preferably homemade)
- salt
- pepper
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Reviews(1)
Discount 2 years ago
I didn’t peel the pepper bc I used my immersion blender in the end. Delicious. Easy.