ADVERTISEMENT
The Recipe Link
Cooking on the net since 1996!
Recipelink.com
- Real Recipes from Real People -

ISO: Sizzler's Roasted Corn and Poblano Chowder

Misc.
I recently had a soup at Sizzler restaurant. It is roasted corn and poblano chowder. It is pretty sweet, with just a hint of heat from the poblanos. I would love to have this recipe.

thanks.
MsgID: 1426019
Shared by: Jody G. in Los Angeles
Board: Copycat Recipe Requests at Recipelink.com
  • Read Replies (1)
  • Post Reply
  • Post New
  • Save to Recipe Box
ADVERTISEMENT
Random Recipes
  • Baked Potatoes Primavera
  • BAKED POTATOES PRIMAVERA 4 potatoes (about 8 ounces each) FOR THE TOPPING: 1 cup water 4 cups fresh vegetable pieces (choose from broccoli florets, sliced carrots, red pepper squares, sliced...
  • Small Batch Shortbread Dainties (makes 5 cookies)
  • SHORTBREAD DAINTIES "These tender, glazed sugar cookies are subtly spiced with nutmeg. The dough holds its shape during baking, so this is a reliable recipe for cutting out cookie shapes. Both the plain milk glaze and...
  • Fix for weeping meringue pie
  • I cass. I have always added 1 tablespoon of water for each egg white that i use,it works everytime and i get no weeping. hope it works for you like it does for...
  • Turkey Cutlets with Lemon Butter
  • TURKEY CUTLETS WITH LEMON BUTTER 2 large eggs 3 tablespoons canola or corn oil, divided use 2 tablespoons water Salt and freshly ground black pepper (to taste) 1/2 cup flour 4 turkey cutlets (5-ounce each) 1/2 stick u...
ADVERTISEMENT
  • Banana Choc-Chip Cake (using sour cream, 13x9)
  • BANANA CHOC-CHIP CAKE 2 cups flour 1 tsp baking powder 1/2 tsp baking soda 1/2 tsp salt 1/3 cup unsalted butter, softened 1 cup sugar 3 ripe large bananas, mashed 2 large eggs, lightly beaten 1 tsp vanilla extract 1/2...
  • Chocolate-Raspberry Loaf (using spreadable fruit)
  • CHOCOLATE-RASPBERRY LOAF 1 cup semisweet chocolate chips 4 tbsp butter 2 cups flour 1/2 cup sugar 1 tsp baking soda 1/2 tsp baking powder 1/4 tsp salt 1 cup toasted finely chopped walnuts 2 eggs 3/4 cup milk 1/2 cup...
  • Chicken and Swiss BLT Salad
  • CHICKEN AND SWISS BLT SALAD 1 (10 oz.) bag torn romaine lettuce (about 10 cups) 1 (6 oz.) pkg. grilled chicken breast strips 1 cup grape tomatoes 1/3 cup sliced green onions 1/2 cup shredded Swiss cheese 1/2 cup ...
UPLOAD AN IMAGE
Allowed file types: .gif .png .jpg .jpeg

POST A REPLY
Post a Request - Answer a Question
Share a Recipe
Thank You To All Who Contribute
  • ISO: Sizzler's Roasted Corn and Poblano Chowder
  • Please select one:
  • This message includes a recipe that I have not made Recipe: will appear as the first word of the title
  • This message includes a recipe that I have made Recipe (tried): will appear as the first words of the title
  • This message is a question or a request for a recipe ISO: (In Search of) will appear as the first words of the title
  • This message is to thank the person(s) that answered my request Thank You will appear as the first words of the title
  • No Prefix


  • Do not use the message boards for advertising or solicitation of our visitors.
  • Do not post personal data about yourself or others such as resumes, phone numbers, addresses, etc.
  • Be kind. Rude or offensive posts are not acceptable. If you should find a posting that is objectionable to you please do not post a response. E-mail a message to: help@recipelink.com If a complaint is made against a message it is removed.
  • Choose the board topic that best suits your post. Off topic messages may be moved or removed. Posts of the same request to more than one message board will be deleted.
  • Please do not request that responses be e-mailed directly to you - we work together as a group and we all want to enjoy the replies!
  • Please keep posting of URLs to a minimum and limited to exact responses to requests. Posts with links included are removed if they are inaccurate, if they don't lead to the exact answer to the request or if the site content doesn't meet our criteria for sites we link to.
  • E-mail all site-related questions and comments to:help@recipelink.com
  •  The message boards are monitored and not all posts are accepted. We reserve the right to modify, move, use or remove (or not remove) information posted at our discretion and without prior notification or explanation. Failure to follow the guidelines may result in loss of access. These guidelines are subject to change without notice.

     Not required, but a request: Please take a moment to post a thank you to those that take the time (sometimes hours) to find the recipe or information you requested!

    Thank you for participating!
POST A NEW MESSAGE
Post a Request - Answer a Question
Share a Recipe
Thank You To All Who Contribute
  • Please select one:
  • This message includes a recipe that I have not made Recipe: will appear as the first word of the title
  • This message includes a recipe that I have made Recipe (tried): will appear as the first words of the title
  • This message is a question or a request for a recipe ISO: (In Search of) will appear as the first words of the title
  • This message is to thank the person(s) that answered my request Thank You will appear as the first words of the title
  • No Prefix
  • Do not use the message boards for advertising or solicitation of our visitors.
  • Do not post personal data about yourself or others such as resumes, phone numbers, addresses, etc.
  • Be kind. Rude or offensive posts are not acceptable. If you should find a posting that is objectionable to you please do not post a response. E-mail a message to: help@recipelink.com If a complaint is made against a message it is removed.
  • Choose the board topic that best suits your post. Off topic messages may be moved or removed. Posts of the same request to more than one message board will be deleted.
  • Please do not request that responses be e-mailed directly to you - we work together as a group and we all want to enjoy the replies!
  • Please keep posting of URLs to a minimum and limited to exact responses to requests. Posts with links included are removed if they are inaccurate, if they don't lead to the exact answer to the request or if the site content doesn't meet our criteria for sites we link to.
  • E-mail all site-related questions and comments to:help@recipelink.com
  •  The message boards are monitored and not all posts are accepted. We reserve the right to modify, move, use or remove (or not remove) information posted at our discretion and without prior notification or explanation. Failure to follow the guidelines may result in loss of access. These guidelines are subject to change without notice.

     Not required, but a request: Please take a moment to post a thank you to those that take the time (sometimes hours) to find the recipe or information you requested!

    Thank you for participating!