The cream in the soup tempers most of the jalapeño’s heat, but you can still taste its bright, fresh flavor.
Love to cook? Sign up today to get daily recipes from Fine Cooking plus special offers
Culinary Lesson: Heavy Creams should be added at the end of the preparation once the soup's temperature falls below 160. Creams will break and separate if this rule is not followed.
I would love to have the author of this recipe explain the culinary benefits of adding the cream early in the recipe and simmering it (along with the stock) in order to cook the potatoes and seafood.
Made this today, when we had a high temp of 10 degrees. Fantastic! I loved the little bit of heat from the jalapeo. Certainly hit the spot!
© 2020 The Taunton Press, Inc. All rights reserved.
Fine Cooking may receive a percentage of sales for items purchased through links on this site, including Amazon Associates and other affiliate advertising programs.
Do you really want to delete the list, ?
This won't delete the recipes and articles you've saved, just the list.
This feature has been temporarily disabled during the beta site preview.
Add/Edit a private note for this recipeThis note is only visible to you.
Double CheckAre you sure you want to delete your notes for this recipe?
Get the print magazine, 25 years of back issues online, over 7,000 recipes, and more.