Nothing better than Jack and Cotija Cheese as an additional topping.
I don't have a picture but you need Mexican Crema for this dish. Easy to make: Mix together Sour Cream, Heavy Cream with a little salt.
Everything's better with Avocado. Make sure to get ripe ones and peel them carefully so that you can slice them neatly. Makes a great addition to the dish and adds color.
And of course you need Candy Roasted Garlic found on my blog.
Remove the stems from the peppers and place everything in a blender and process until desired texture. My preference was somewhere between a chunky and coarse.
Add some olive oil to a very large pot and add a huge amount of chopped onions. Add some of the Adobo seasoning. Saute until slightly caramelized.
Toss in your chopped garlic and do the same thing.
This is where everything gets tossed in the pool. Toss in the cilantro, green onions etc....start building the chowder.
Toss in chicken stock, some more seasoning if need be and keep adjusting until you get it right. Add as much cream as you want to bring out the chowder color and flavor.
At the end you will make a Roux which will help you thicken the Chowder. When you're completely satisfied with the viscosity adjust the seasoning and you're done.