Preheat broiler. Oil a rimmed baking sheet. Set chiles on sheet and broil, turning as needed, until blackened all over, about 18 minutes total. Let cool, then peel, remove stem and seeds, and chop; set aside.
Cook chorizo in a large saucepan over medium heat, breaking sausage into smaller pieces with a wooden spoon, until meat and fat have separated. Strain through a fine strainer and discard fat. Wipe pan clean with a paper towel.
Return chorizo to pan and stir in corn and broth. Bring to a boil and cook, stirring occasionally, until corn is just tender, about 5 minutes. Reduce heat to a simmer, add cream and poblanos, and cook 2 minutes more to blend flavors.
Ladle soup into bowls, sprinkle with onion and basil, and serve with lime for squeezing on top.
I subbed pasillas for the poblanos, and probably any sort of sausage would do if one doesn't have chorizo- I subbed Italian sausage. No fresh basil on hand so I put about a tablespoon of frozen pesto in, still came out great. I really liked the sweet corn balancing out the chile's heat. I recommend using a vintage Corningware vessel to put it all together after browning the meat~ my 8qt Saucemaker worked perfectly.
Fabulous ! Needed to almost double the recipe and it vanished within minutes. Big hit with the entire family including 3 in their early teens. Followed the recipe as written which is very easy. Have request for an encore. DG
Made some changes so I cannot accurately review as written. I used Soyrizo rather than chorizo and fat free half and half rather than whipping cream. Came together in 15 minutes of mostly hands off time. http://www.dishoverdinner.com/2013/07/vegitarian-spicy-chorizo-corn-chowder.html
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