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Best Creamy Roasted Hatch Chile Corn Chowder Recipe

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This creamy roasted Hatch chile and corn chowder is smoky, sweet, and a little spicy, ready in 35 minutes. It’s the perfect comfort food for the transition from summer to fall.

Ingredients

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  • 6 slices thick-cut bacon, chopped
  • 1 large yellow onion, diced (about 1 ½ cups)
  • 4 cloves garlic, minced
  • 4 cups fresh or frozen sweet corn kernels (about 6 ears of corn or one 16-ounce bag frozen)
  • 1 cup roasted Hatch green chiles, chopped (mild or hot)
  • 3 cups low-sodium chicken broth (vegetable broth works too)
  • 1 cup half-and-half or heavy cream
  • 1 medium russet potato, peeled and diced into ½-inch cubes
  • 1 teaspoon ground cumin
  • ½ teaspoon smoked paprika
  • Salt and black pepper, to taste
  • Fresh cilantro, chopped (for garnish)
  • Crumbled cotija cheese or sharp cheddar (for garnish)
  • Tortilla chips or crusty bread (for serving)
  • Extra roasted Hatch chiles (optional, for heat lovers)

Instructions

  1. Cook the bacon: Place the chopped bacon in your cold Dutch oven. Turn the heat to medium and cook, stirring occasionally, until the bacon is crispy and the fat has rendered, about 6 to 8 minutes. Use a slotted spoon to transfer the bacon to a paper towel-lined plate. Leave about 2 tablespoons of bacon fat in the pot.
  2. Sauté the aromatics: Add the diced onion to the pot with the bacon fat. Cook over medium heat, stirring often, until the onion is soft and translucent, about 4 minutes. Add the minced garlic and cook for 30 seconds until fragrant.
  3. Bloom the spices: Stir in the ground cumin and smoked paprika. Cook for about 30 seconds, stirring constantly.
  4. Add the corn and potato: Pour in the corn kernels and diced potato. Stir to coat everything in the spiced onion mixture. Let it cook for 2 minutes, stirring occasionally.
  5. Add the Hatch chiles and broth: Stir in the chopped roasted Hatch chiles, then pour in the chicken broth. Bring the mixture to a gentle boil over medium-high heat. Once it boils, reduce the heat to low, cover the pot, and let it simmer for 12 to 15 minutes, or until the potato cubes are fork-tender.
  6. Blend half the soup: Remove the pot from the heat. Using an immersion blender, blend about half of the soup directly in the pot. If using a regular blender, carefully transfer about 3 cups of the soup to the blender, blend until smooth, and return it to the pot.
  7. Stir in the cream: Pour in the half-and-half or heavy cream and stir until fully incorporated. Return the pot to low heat and let the chowder warm through for 2 to 3 minutes. Do not let it boil after adding the cream.
  8. Season and finish: Taste the chowder and add salt and black pepper as needed. Stir in about half of the cooked bacon bits, reserving the rest for garnish.
  9. Serve immediately: Ladle the chowder into bowls and top with the reserved bacon, fresh cilantro, crumbled cheese, and tortilla chips if desired.

Notes

For a vegetarian version, skip the bacon and sauté the onion in 2 tablespoons of butter or olive oil. Use vegetable broth and add extra smoked paprika and a dash of liquid smoke. For a dairy-free version, replace half-and-half with full-fat coconut milk. The chowder tastes even better the next day and can be frozen for up to 3 months.

Nutrition

Keywords: Hatch chile, corn chowder, creamy soup, fall recipe, comfort food, gluten-free

Find it online: https://sofiaspice.com/best-creamy-roasted-hatch-chile-corn-chowder-recipe/