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The Best Creamy Hatch Chile Corn Chowder Recipe

Hatch chile corn chowder - featured image
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This creamy Hatch chile corn chowder is a love letter to a lost food truck in Santa Fe. It’s thick, creamy, with just enough kick to remind you you’re alive, and tastes like late September afternoons.

Ingredients

Scale
  • 2 tablespoons unsalted butter
  • 1 medium yellow onion, diced (about 1 cup)
  • 3 cloves garlic, minced
  • 1 teaspoon ground cumin
  • 1/2 teaspoon smoked paprika
  • 4 cups fresh or frozen corn kernels (about 6 ears of corn, or a 16-ounce bag)
  • 4 cups low-sodium chicken or vegetable broth
  • 1 cup heavy cream (or full-fat coconut milk for dairy-free)
  • Salt and black pepper, to taste
  • 4 to 6 fresh Hatch chiles
  • 1 tablespoon olive oil (for roasting)
  • Crumbled cotija cheese or shredded cheddar (for garnish)
  • Fresh cilantro, chopped (for garnish)
  • Crumbled bacon (optional, for garnish)
  • Sliced green onions (for garnish)

Instructions

  1. Roast the Hatch chiles: Preheat broiler to high. Place chiles on a foil-lined baking sheet. Broil 4-5 minutes per side until skin is blackened and blistered. Transfer to a bowl, cover with plastic wrap, and let steam for 10 minutes.
  2. Prep the chiles: After steaming, peel off blackened skin. Remove stems and seeds. Dice chiles into small pieces. Set aside.
  3. Char the corn: In a Dutch oven over medium-high heat, melt 1 tablespoon butter. Add corn kernels in a single layer. Let sit without stirring for 2-3 minutes until dark spots appear. Stir and repeat for another 2 minutes. Transfer corn to a bowl.
  4. Sauté the aromatics: In the same pot, melt remaining 1 tablespoon butter over medium heat. Add diced onion and cook 4-5 minutes until soft. Add garlic, cumin, and smoked paprika. Stir for 30 seconds until fragrant.
  5. Build the chowder: Add diced Hatch chiles and half of the charred corn to the pot. Stir to combine. Pour in broth and bring to a boil. Reduce heat to low and simmer for 10 minutes, uncovered.
  6. Blend for creaminess: Using an immersion blender, blend soup until smooth but with some texture. Alternatively, carefully transfer 2 cups to a blender, blend until smooth, and return to pot.
  7. Add cream and remaining corn: Stir in heavy cream and reserved charred corn. Simmer for another 5 minutes. Season with salt and pepper to taste.
  8. Serve immediately: Ladle into bowls and top with desired garnishes such as cotija cheese, cilantro, bacon, and green onions.

Notes

For a dairy-free version, swap butter for olive oil or vegan butter and use full-fat coconut milk instead of heavy cream. To add protein, stir in shredded rotisserie chicken or cooked chorizo. For a vegan version, use vegetable broth, olive oil, and coconut milk. Adjust heat by removing seeds for milder flavor or adding a diced jalapeño for extra kick. The chowder can be stored in the refrigerator for up to 4 days or frozen for up to 3 months. Reheat gently on the stovetop with a splash of broth or milk.

Nutrition

Keywords: Hatch chile, corn chowder, creamy soup, New Mexico, fall recipe, comfort food

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