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Creamy Hatch Chile Corn Chowder with Smoky Bacon

Creamy Hatch chile corn chowder - featured image
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A cozy, spicy, and creamy chowder featuring roasted Hatch chiles, sweet corn, and smoky bacon. This comforting soup balances smoky, sweet, and mild heat flavors in a rich, indulgent bowl.

Ingredients

Scale
  • 3–4 medium Hatch chiles, roasted, peeled, seeded, and chopped (can substitute with poblano peppers)
  • 3 cups fresh corn kernels (from about 4 ears) or frozen corn
  • 6 slices thick-cut smoky bacon, chopped
  • 1 medium yellow onion, diced
  • 3 cloves garlic, minced
  • 2 medium Yukon Gold potatoes, peeled and diced
  • 4 cups chicken or vegetable broth (low sodium recommended)
  • 1 cup heavy cream (can substitute half-and-half for lighter version)
  • 3 tablespoons all-purpose flour (can use gluten-free flour blend or cornstarch)
  • 2 tablespoons unsalted butter
  • Salt and black pepper to taste
  • Fresh cilantro or chives for garnish (optional)

Instructions

  1. Roast the Hatch chiles on a baking sheet under the broiler or on a grill pan over medium-high heat, turning occasionally until skins are blistered and charred (8-10 minutes). Transfer to a bowl and cover tightly with plastic wrap or place in a sealed paper bag to steam for 10 minutes.
  2. Once cooled, peel off the skins, remove seeds and stems, then chop the chile flesh into bite-sized pieces.
  3. In a large heavy-bottomed pot or Dutch oven, cook the chopped bacon over medium heat until crispy and browned. Remove bacon bits with a slotted spoon and set aside, leaving the rendered fat in the pot.
  4. Add butter to the bacon fat. When melted, add diced onion and cook until translucent, about 3-4 minutes. Stir in minced garlic and cook for 1 minute until fragrant.
  5. Add diced potatoes and cook for 2 minutes. Sprinkle flour over the mixture and stir continuously for 2 more minutes to cook out the raw flour taste.
  6. Slowly whisk in the chicken or vegetable broth, ensuring no lumps form. Add the roasted Hatch chiles and bring to a gentle boil, then reduce heat to simmer. Cook until potatoes are tender, about 15-20 minutes.
  7. Stir in the corn kernels and heavy cream. Simmer for 5 minutes to meld flavors and thicken slightly.
  8. Season with salt and black pepper to taste. Stir in the crispy bacon bits, reserving a few for garnish.
  9. Ladle chowder into bowls and garnish with fresh cilantro or chives and reserved bacon. Serve warm.

Notes

Roasting and steaming the Hatch chiles is key for easy peeling and smoky flavor. Use low sodium broth to control saltiness. For a lighter chowder, substitute half the heavy cream with evaporated milk. Gluten-free flour or cornstarch can replace all-purpose flour. Bacon fat is essential for flavor; do not discard before sautéing aromatics. Adjust thickness by adding broth or simmering longer. Variations include vegetarian version with smoked paprika, spicy kick with jalapeño, low-carb with cauliflower, or cheesy upgrade with sharp cheddar.

Nutrition

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

Find it online: https://evabakery.com/creamy-hatch-chile-corn-chowder-with-smoky-bacon-easy-recipe-for-spicy-comfort-food/