Hatch Chile and Corn Chowder Soup

Let’s Get Cooking!

Ready to dive into the kitchen? Here’s everything you need to create this fall favorite.

Ingredients:

Here’s what you’ll need to grab from the store:

• 4 Hatch chiles, roasted, peeled, and diced (you can substitute with poblano or Anaheim chiles if needed)

• 2 cups fresh or frozen corn kernels

• 2 medium Yukon Gold potatoes, peeled and diced

• 1 medium onion, diced

• 2 cloves garlic, minced

• 1 tablespoon olive oil

• 4 cups vegetable or chicken broth (I recommend low-sodium to control the salt)

• 1 cup heavy cream (for a lighter version, you can use half-and-half)

• 1 teaspoon ground cumin

• 1 teaspoon smoked paprika

• Salt and pepper to taste

• 2 tablespoons fresh cilantro, chopped (optional for garnish)

• Shredded cheddar or Monterey Jack cheese (optional for garnish)

• Tortilla chips or crispy bacon bits (optional for serving)

Step 1: Prep Your Ingredients

The secret to smooth sailing in the kitchen? Prep everything first! Let’s break it down step-by-step.

1. Roast your Hatch chiles: If you haven’t roasted your Hatch chiles yet, you can do it easily on the stovetop or in the oven. Place them directly on the flame or under the broiler, turning until they’re blackened on all sides. Toss them in a bowl, cover, and let them steam for about 10 minutes. This makes peeling them a breeze! Once cooled, peel off the skins, remove the seeds, and dice them up.

2. Chop up the veggies: Peel and dice your potatoes, chop your onion, and mince that garlic. You’re halfway there!

3. Get your corn ready: If you’re using fresh corn, slice those kernels off the cob. Frozen works perfectly too—just thaw it out a bit first.

Step 2: Cooking Your Chowder

Now that you’re prepped and ready to go, it’s time to cook!

1. Sauté the aromatics: Heat the olive oil in a large pot over medium heat. Toss in your diced onion and sauté until it turns soft and translucent—about 5 to 7 minutes. Throw in the garlic and stir for another minute until it smells amazing.

2. Add the key players: In go the diced potatoes, corn, Hatch chiles, cumin, and smoked paprika. Give it all a good stir and let the flavors meld for a couple of minutes.

3. Pour in the broth: Add your veggie or chicken broth and bring it all to a boil. Then, turn down the heat and let it simmer for 15-20 minutes, or until the potatoes are perfectly tender. Your kitchen is about to smell like heaven!

4. Blend it (optional): If you want a creamy chowder, use an immersion blender to blend part of the soup. I like to leave some chunks for a more rustic texture. No immersion blender? No worries—just transfer a couple of cups to a regular blender and return it to the pot.

5. Add the cream: Stir in the heavy cream (or half-and-half) and let it cook for another 5 minutes to thicken up. Taste and season with salt and pepper. Now, it’s looking—and smelling—like perfection!

Step 3: Time to Serve!

Ladle your rich, creamy chowder into bowls and get ready to dress it up:

• Garnish it up: Top your chowder with fresh cilantro, shredded cheese, or even crispy bacon bits for that extra pop of flavor.

• Add some crunch: Serve with tortilla chips on the side for some satisfying crunch, or go with a crusty loaf of bread if that’s more your style.

This soup is great on its own, but it also pairs beautifully with a fresh salad or even a grilled cheese sandwich for a complete meal.

Insider Tips for Next-Level Chowder:

• Make it spicier: Like it hot? Leave some seeds in the Hatch chiles or throw in a pinch of cayenne.

• Dairy-free twist: Swap the cream for coconut milk for a dairy-free option with a slight sweetness that complements the corn.

• Boost the protein: Add shredded chicken, sausage, or even some leftover pulled pork to make it heartier.

• Blend it how you like: Prefer a super smooth chowder? Blend it all! Want more texture? Skip blending altogether.

Wrap-Up: Why You'll Love This Soup

This Hatch Chile and Corn Chowder is basically fall in a bowl—a mix of smoky, sweet, and creamy that’s perfect for chilly evenings. It’s easy enough to make on a weeknight but special enough to impress at a dinner party.

And here’s a fun fact: Hatch chiles are so beloved, there’s even an annual Hatch Chile Festival in New Mexico where people from all over come to celebrate this special pepper. So, when you’re making this soup, you’re cooking with a pepper that has its own fan club!

Whether you're a chili lover or just looking for a new fall favorite, this soup is bound to become a staple in your seasonal rotation. Enjoy!