The cream in the soup tempers most of the jalapeño’s heat, but you can still taste its bright, fresh flavor.
Like others suggested, this is a great base for different seafoods. I’ve made a version using prosciutto and leeks (since that’s what I had on hand) canned crab and added a can of corn - delicious. In fact that was my son’s favorite.
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!
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