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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!
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!
This chowder was killer! I made it vegan with veggie stock and coconut milk. I doubled the spices and used 1 full can of coconut milk and only 4 cups stock to make it creamier! The hubster loved it!
This recipe was great! I used fresh corn and hatch chiles since they’re in season and it was fantastic. I will definitely be making this again!
I’m so glad you liked it Emily!
Saved this one because we liked it so much last time. Making it again tomorrow night. I’m going to try evaporated milk for the cream to cut some calories.
Could this be frozen?
Hi, Donna! You might get a little separation of the cream when you thaw and reheat, but I think it would be fine if you just stirred it up. It’s definitely worth a try!
This was so yummy! Instead of cream, I blended up a can of white beans until smooth and added it in for creaminess (sounds weird but it doesn’t change the taste and adds some more protein!). We served it topped with cotija cheese and sour cream.
Brilliant idea Kristen, thanks for sharing!
Love that idea especially being vegan! I’m adding soy milk as I don’t have white beans but it’s one other option.
This was good, but it lacked depth. I followed the recipe to a tea but it was a little bland.
I added some extra cumin and some cayenne and a little more salt which helped.
I Used a coconut milk instead and it was perfect, hope that helps
Absolutely delicious! You could even leave out the heavy cream and it would be delicious.
This soup is fabulous…..it’s my one of my top 2 favorite soups to make. Everyone raved over it!!!! Can’t thank you enough for posting the recipe!!!!
This was delicious!!! Tried this tonight. We added diced avocado on top, because avocado makes everything better. Not too spicy. Being from Minnesota, we can’t handle much heat. lol
Love the idea of topping with avocado Brittany. And I agree, avocado makes everything better.
I made this for dinner tonight. I loved it. I expected it to be thicker. I did try the Emersion blender. Wish I would have taken some out and blended it separately then added it back in. In the end I mad a slurry of flour and milk and thickened it more. It was delicious. My husband liked it also.