Print

Creamy Hatch Green Chili Corn Chowder with Cheddar and Bacon

Creamy Hatch Green Chili Corn Chowder - featured image
Print Recipe

A comforting and creamy chowder featuring smoky bacon, sharp cheddar, sweet corn, and mildly spicy roasted Hatch green chilies. Perfectly balanced with a gentle kick and rich texture.

Ingredients

Scale
  • 2–3 medium Hatch green chilies, roasted, peeled, and chopped
  • Fresh corn kernels from about 4 ears of corn (or 3 cups frozen corn, thawed)
  • 6 slices thick-cut bacon, diced
  • 1½ cups sharp cheddar cheese, shredded
  • 1 medium yellow onion, finely chopped
  • 3 garlic cloves, minced
  • 2 medium potatoes (about 1½ cups), peeled and diced (Yukon Gold recommended)
  • 4 cups chicken broth or vegetable broth
  • 1 cup heavy cream (240 ml)
  • 2 tablespoons unsalted butter
  • 2 tablespoons all-purpose flour
  • Salt and freshly ground black pepper, to taste
  • Fresh cilantro or chives, chopped, for garnish (optional)

Instructions

  1. Preheat broiler or grill. Roast whole Hatch chilies on a foil-lined baking sheet, turning occasionally, until skins are blistered and charred, about 8–10 minutes. Transfer to a bowl, cover tightly with plastic wrap, and steam for 10 minutes. Peel skins, remove seeds and stems, then chop roughly.
  2. In a large heavy-bottomed pot over medium heat, cook diced bacon until crispy, about 7 minutes. Transfer bacon to a paper towel-lined plate with a slotted spoon, leaving rendered fat in the pot.
  3. Add butter to the bacon fat and melt over medium heat. Add chopped onion and cook until translucent and soft, about 5 minutes. Stir in minced garlic and cook for 30 seconds until fragrant, avoiding burning.
  4. Sprinkle flour over onion and garlic, stirring constantly for 1–2 minutes to cook out raw flour taste.
  5. Slowly pour in chicken broth while stirring to avoid lumps. Add diced potatoes and bring to a simmer. Cook until potatoes are tender, about 15 minutes. Add water if broth reduces too quickly.
  6. Stir in fresh corn kernels and roasted Hatch chilies. Cook for another 5 minutes to meld flavors.
  7. Use an immersion blender to puree about half the soup directly in the pot, leaving the rest chunky for texture. If using a regular blender, blend half the soup in batches and return to pot.
  8. Lower heat to medium-low. Stir in heavy cream and shredded cheddar cheese until melted and smooth. Season with salt and pepper to taste. Warm through without boiling to prevent curdling.
  9. Ladle chowder into bowls, sprinkle with crispy bacon bits and fresh chopped cilantro or chives if desired. Serve warm.

Notes

Roasting the Hatch chilies is key for smoky flavor. Blend only half the chowder to keep texture. Avoid boiling after adding cream to prevent curdling. Bacon adds essential smokiness and crunch. For gluten-free, substitute flour with cornstarch slurry. For dairy-free, use coconut milk and dairy-free cheese or omit cheese.

Nutrition

Keywords: Hatch green chili, corn chowder, creamy soup, bacon, cheddar, easy recipe, comfort food, mild spicy soup

Find it online: https://milaspoon.com/creamy-hatch-green-chili-corn-chowder-recipe-easy-best-with-cheddar-bacon/