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Thanks! This was yummy! I serve it w/ a sprinkle of shredded cheddar on top and tortilla chips on the side. I think it would work great w/ Hatch peppers also. It reminds me of my favorite corn chowder from the now closed South Ausin Grill restaurant in Alexandria, VA. Ah the memories! The whole family loves it.
Fantastic, Christina, I’m thrilled you like it!
I’m making it again now! Great w/ grilled or roasted corn too!
This soup was fantastic! The leftovers thickened enough that I used it as enchilada filling the following night and it was to die for!
Yum, what a smart way to use the leftovers, Brianna!
so delish, ive made it twice in a week and my son loves it too
Wonderful Susi, I’m so glad you like the soup!
OMG! This soup is amazing! Yes, you’re right about the lime. Don’t forget about it! I made this recipe exactly as stated. My husband could not stop talking about how delicious it was. I added chunks of avocado and Mexican shredded cheese as garnishes. We’re stuffed!
Super good! I BBQ’d the corn so it was charred and added it with the peppers. I used jalapeño but half the amount and it was plenty spicy. The lime juice is a must! Will make again for sure. Thank you!
this was FANTASTIC. I did add 1 diced, browned pork chop with the deglazing and also 8 oz grated sharp cheddar cheese . At the end I added 1/2 cup heavy whipping cream because i wanted to make it creamy. I did all the spices and flavorings and ratios as the recipe called for. It was the best! Perfect. I will definitely make again for our family as well as guests.
Easy and hearty soup, perfect for the late spring veggies we’ve been buying.
I’ve made this six or seven times now, and it’s easily my favorite chowder! I’ll sometimes add shredded rotisserie chicken for some more protein. Also: I usually use frozen corn when corn isn’t locally in season.
This was so delicious! I used vegetable stock. Do not skip the lime because it gives the flavors a pop.
Hi Jesse, I’m so glad you like the chowder! Yes, the lime juice makes a big difference.
This is delicious. I didn’t stray from the recipe, other than to add a little extra of the spices, and a dash of red pepper flakes. So good. A keeper for sure.
Absolutely delicious! I have made this soup many times, it always has great flavor and is quite filling. I can never seem to find poblanos and often substitute pasilla peppers with a serrano or jalepeño for added heat. Though I have typically used frozen corn, this last time I used fresh corn and the flavor and texture were outstanding.
I’m so glad you liked the chowder Rachel! BTW depending on where you are, in some markets poblanos are labeled as pasillas. You just want to use large green chiles. Even Anaheims will do.
I made this, but also roasted the corn to intensify the corn flavor. I also used a can of rinsed white beans instead of cream, and made a stock from corn cobs (I had previously frozen to make a stock) instead of chicken stock, totally vegetarian, and absolutely delicious!
Hi Asha, I love your modifications! White beans are a great alternative to cream in soups, and stock made from corn cobs can wonderfully enhance the corn flavor in this soup. Thanks for sharing!
Excellent thanks for that info. I was just trying to figure out how to do this without dairy.
So good! Easily made vegan as others have stated. I like spicy so I added 1/2 tsp cayenne; served with tortilla chips. Lime juice at the end is so necessary.
Delicious. Spiciness really depends on the heat of the Poblano (every batch I get seems to be different. I use twice the cream as I like it creamier and it balances the hotter chiles. I also added 2 Tbsp of flour after browning the onions and celery to help thicken. My son likes to top it with some shredded pepper jack but it is great just as the recipe states.
I’m making this again today. It was so good the first time I made it for our vegan family visiter, exactly as the recipe is posted. This time I didn’t add limes to my grocery list. I forgot, but think it will still be very good. I’m making it with BLT’s as my meat eater thinks meat is a necessity at each meal. Thank you Elise for all you do for this site, I appreciate you sharing it with all of us!
Loved this recipe so much – eating a bowl of it right now! I didn’t have cream so I used 3/4 cup whole milk and a couple extra tbsp butter at the end <3 I also used canned green chillis (one hot, one mild) in place of charring peppers to save some time. Also added a bit more cumin than the recipe calls for because I love that flavor :) Also used veggie stock in place of chicken. SO GOOD!!! Thank you!
Hi Elli, I’m so glad those substitutions worked for you!
Delicious, didn’t char the peppers enough. Loved it, can this be frozen?
Hi, Margie! You might get some separation of the cream once you thaw it. If you want to freeze, I’d suggest scooping out the portion you want to freeze before adding cream. Then add the cream in when you thaw and reheat. Hope that helps!
This dish has so much flavor! Will be on my winter menu forever.
Is it possible to make this in an instant pot?
Hi, Stormye! We haven’t tested it in the instant pot, so I don’t have exact directions. But yes, I think it would work well in the instant pot!