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Creamy Roasted Hatch Green Chile Corn Chowder

roasted hatch green chile corn chowder - featured image
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A smoky, creamy corn chowder featuring roasted Hatch green chiles, fresh corn, and potatoes, perfect for cozy fall evenings. This chowder balances heat and sweetness with a velvety texture and is easy to prepare in under 45 minutes.

Ingredients

Scale
  • 4 medium-sized Hatch green chiles, roasted, peeled, and seeded (fresh preferred)
  • 3 cups fresh corn kernels (about 4 ears) or frozen corn
  • 2 large russet potatoes, peeled and diced
  • 1 medium yellow onion, finely chopped
  • 3 large garlic cloves, minced
  • 3 tablespoons unsalted butter
  • 3 tablespoons all-purpose flour
  • 4 cups chicken broth (or vegetable broth for vegetarian version)
  • 1 cup heavy cream (or half-and-half for lighter chowder)
  • Salt and freshly ground black pepper, to taste
  • 1 teaspoon smoked paprika
  • A handful fresh cilantro, chopped (optional, for garnish)
  • Crispy bacon bits (optional, for topping)

Instructions

  1. Preheat broiler or grill to high. Place Hatch green chiles on a baking sheet or grill. Turn every 2-3 minutes until skins are blackened and blistered, about 8-10 minutes total.
  2. Transfer chiles to a bowl and cover tightly with plastic wrap to steam for 10 minutes to loosen skins.
  3. Once cooled, peel off skins using fingers or paper towel (avoid rinsing). Cut open, remove seeds and membranes, then roughly chop the chile flesh. Set aside.
  4. While chiles roast, peel and dice potatoes into 1/2-inch cubes. Chop onion finely, mince garlic, and cut fresh corn kernels off the cob if using fresh.
  5. In a large heavy-bottomed pot, melt butter over medium heat. Add chopped onion and cook until translucent and soft, about 5 minutes. Stir in minced garlic and cook for 1 minute until fragrant.
  6. Sprinkle flour over onions and garlic, stirring constantly for 2 minutes to cook out raw flour taste and form a roux.
  7. Slowly whisk in chicken broth to avoid lumps, then add diced potatoes. Bring to a simmer and cook for 15-20 minutes until potatoes are fork-tender.
  8. Stir in fresh corn kernels and chopped roasted Hatch chiles. Simmer for an additional 5 minutes to marry flavors.
  9. Using an immersion blender, puree about one-third to half of the soup in the pot until smooth, or carefully transfer a portion to a blender and puree before returning it to the pot.
  10. Stir in heavy cream, smoked paprika, salt, and pepper to taste. Heat gently without boiling for 5 more minutes. Adjust seasoning if needed.
  11. Ladle chowder into bowls and garnish with fresh cilantro and crispy bacon bits if using. Serve warm with crusty bread or cornbread.

Notes

Roast Hatch chiles until skins blister and blacken for best smoky flavor. Peel chiles without rinsing to preserve flavor. Partial blending of chowder creates creamy texture while retaining chunkiness. Avoid boiling cream to prevent curdling. Adjust seasoning gradually as broth and bacon add saltiness. Leftovers taste better the next day. Freeze for up to 3 months. For dairy-free, use coconut or cashew cream and vegetable broth. For gluten-free, substitute all-purpose flour with gluten-free blend.

Nutrition

Keywords: Hatch green chile, corn chowder, creamy soup, roasted chiles, fall recipe, comfort food, smoky soup, easy chowder

Find it online: https://platebelle.com/creamy-roasted-hatch-green-chile-corn-chowder-recipe-easy-and-perfect-for-fall/