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Hi there! This looks just delicious. Was wondering if the bulk of the cooking would work in a crockpot? Can’t wait to try!
Hi Brittany, we’ve not tried this in a slow cooker. If you did make it that way, you’d likely need to reduce the amount of stock, since liquid does not evaporate as much in a slow cooker. Hope that helps!
Delicious! I added some velveeta to make it creamy. Very fresh & hearty.
Thank you for sharing this recipe! This will be perfect on a cold night while binge-watching on Netflix! I will definitely try this and will share it with my mom the next time they come over. I’m just curious though, would grilling the corn a little give it a smoky kick?
Hi Hannah, yes, you can grill the corn first for ore of a smoky taste–great idea! A few of our readers have commented doing this and liking it.
Awesome! Thank you Sara! will definitely try this at the weekend, I can’t wait!
The only thing I did differenly , is I cubed chicken and sauteed’ it with the celery and onion. This is fantastic.
Scrumptious! I had 6 pablano peppers from my garden that I needed to use before they could go bad. I found this recipe and made it. Needless to say, I will be making it again. And yes, the lime should not be skipped.
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!