No ImageRoasted Poblano Corn Chowder

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  1. Rachel

    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.


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  2. Asha patel

    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!

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  3. noa

    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.


  4. Mark

    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.


  5. Kara

    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!


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