While you could make this spicy take on corn chowder with frozen corn, it’s best with fresh.
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This is delicious- very rich broth and layers of flavor with each ingredient. I made it with fresh corn, which gave it a nice crunch. I had one poblano, which wasn't enough to make 1/2 cup, and thought it was a tad underspiced. Next time I will make sure to have 2 poblanos on hand.
We substituted a small can of diced green chiles for the poblano and then sprinkled each bowl with a bit of diced crispy bacon to replace the smokiness of the poblano.
Turned out great!
I made this without the poblano, since I didn't want to go to the store just to buy one. Really yummy and just the right texture. I confess I used frozen/thawed corn. A nice late summer soup
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