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Creamy Roasted Hatch Chili and Sweet Corn Chowder with Bacon

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A comforting and flavorful chowder featuring smoky roasted hatch chilies, sweet corn, crispy bacon, and creamy potatoes. Perfect for cozy meals with a mild to medium heat and a rich, creamy texture.

Ingredients

Scale
  • 4–5 fresh hatch chilies (medium-sized, roasted and peeled)
  • 3 cups fresh sweet corn kernels (about 4 ears of corn)
  • 6 slices thick-cut bacon, chopped
  • 1 medium yellow onion, finely diced
  • 3 cloves garlic, minced
  • 3 medium Yukon gold potatoes, peeled and diced (about 2 cups)
  • 4 cups low-sodium chicken broth or vegetable broth
  • 1 cup heavy cream
  • 2 tablespoons unsalted butter
  • Salt and freshly ground black pepper to taste
  • 1 teaspoon smoked paprika (optional)
  • Chopped fresh cilantro or parsley (for garnish)
  • Extra crispy bacon bits (for garnish)
  • Thin slices of roasted hatch chili (for garnish)

Instructions

  1. Preheat oven to 450°F (230°C) or prepare a grill. Roast hatch chilies directly on the oven rack or grill grate for 15-20 minutes, turning occasionally until skins are blistered and blackened. Roast corn ears simultaneously for 10-15 minutes until tender and slightly charred. Remove and place chilies in a covered bowl or sealed plastic bag to steam for 10 minutes.
  2. Once cooled, peel hatch chilies by rubbing off skins, remove stems and seeds, then cut into thin strips or chop roughly. Cut corn kernels off the ears and set aside.
  3. In a large pot or Dutch oven over medium heat, cook chopped bacon until crispy, about 6-8 minutes. Remove bacon bits with a slotted spoon, leaving rendered fat in the pot. Set bacon aside for garnish.
  4. Add butter to the bacon fat, then sauté diced onion until soft and translucent, about 5 minutes. Stir in minced garlic and cook for 30 seconds until fragrant.
  5. Add diced Yukon gold potatoes and roasted hatch chilies to the pot. Pour in chicken broth, stir to combine, and bring to a boil over medium-high heat. Reduce heat to low, cover, and simmer for 15-20 minutes until potatoes are tender.
  6. Optional: Use an immersion blender to partially blend the chowder for a creamier texture, leaving some chunks for texture.
  7. Stir in fresh corn kernels and heavy cream. Heat gently for 5-7 minutes without boiling. Season with salt, pepper, and smoked paprika.
  8. Taste and adjust seasoning as needed. Add cayenne or fresh chili for more heat if desired.
  9. Ladle chowder into bowls and garnish with crispy bacon bits, fresh herbs, and roasted hatch chili slices.

Notes

Do not rush roasting hatch chilies to avoid burning and bitterness. Render bacon fat slowly over medium heat for best flavor. Add corn last to keep it fresh and slightly crunchy. For a creamier chowder, partially blend with an immersion blender. Leftovers taste better the next day. Store in the refrigerator up to 3 days and reheat gently. Avoid freezing to prevent separation.

Nutrition

Keywords: chowder, hatch chili, sweet corn, bacon, creamy soup, roasted chilies, comfort food, easy dinner, seasonal recipe

Find it online: https://sofiaspice.com/creamy-roasted-hatch-chili-and-sweet-corn-chowder-recipe-with-bacon-easy-and-delicious/