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Creamy Hatch Chili Corn Chowder: Best Easy Fall Recipe

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This creamy, smoky, and sweet corn chowder features roasted Hatch chiles and fresh corn for a comforting fall meal. It’s quick to make, uses simple ingredients, and is perfect for cozy nights or impressing guests.

Ingredients

Scale
  • 4 tablespoons unsalted butter
  • 1 large yellow onion, diced (about 1 cup)
  • 3 cloves garlic, minced
  • 1/4 cup all-purpose flour
  • 4 cups chicken or vegetable broth (low-sodium preferred)
  • 1 cup heavy cream
  • 1 teaspoon salt (plus more to taste)
  • 1/2 teaspoon black pepper (freshly ground)
  • 1/2 teaspoon smoked paprika
  • 4 fresh Hatch chiles (or 2 cans roasted Hatch chiles, drained)
  • 4 ears fresh corn (about 3 cups kernels; frozen corn works, thawed and drained)
  • 1 medium russet potato, peeled and diced
  • Fresh cilantro, chopped (for garnish, optional)
  • Crumbled cotija cheese or shredded cheddar (for garnish, optional)
  • Crumbled bacon (for garnish, optional)
  • Lime wedges (for garnish, optional)

Instructions

  1. Roast the Hatch chiles: Preheat broiler to high. Place chiles on a baking sheet and broil 4-5 minutes per side, turning with tongs, until skins are charred and blistered. Transfer to a bowl, cover with plastic wrap, and steam for 5 minutes.
  2. Prepare the chiles: Rub off the skins. Remove stems and seeds (keep seeds for more heat). Dice chiles into small pieces. Set aside.
  3. Cut the corn: Stand each ear upright and slice kernels off with a sharp knife. Reserve cobs for extra flavor (optional).
  4. Sauté the aromatics: In a large pot or Dutch oven, melt butter over medium heat. Add diced onion and cook until softened, about 5 minutes. Add minced garlic and cook 1 minute until fragrant.
  5. Make the roux: Sprinkle flour over onions and garlic, stirring constantly for 1-2 minutes until mixture forms a thick paste.
  6. Add liquids: Slowly pour in chicken broth while whisking to prevent lumps. Add diced potato, half the corn kernels, and half the diced Hatch chiles. Bring to a gentle boil, then reduce heat to low and simmer 15 minutes until potato is fork-tender.
  7. Partially blend: Using an immersion blender, puree about half the chowder in the pot until creamy but still textured. If using a regular blender, work in batches, filling halfway and blending on low with lid held down.
  8. Add cream and remaining ingredients: Stir in heavy cream, remaining corn kernels, and remaining diced Hatch chiles. Simmer 5 minutes until heated through. Season with salt, pepper, and smoked paprika to taste. Adjust thickness with broth or milk if needed.
  9. Serve and garnish: Ladle into bowls and top with cilantro, cotija cheese, bacon, and a squeeze of lime juice as desired.

Notes

Roasting the chiles is essential for smoky flavor. For a dairy-free version, use olive oil instead of butter and full-fat coconut milk instead of heavy cream. For gluten-free, use a 1:1 gluten-free flour blend or cornstarch slurry. The chowder tastes even better the next day as flavors meld. Store in refrigerator for up to 4 days or freeze for up to 3 months.

Nutrition

Keywords: Hatch chili corn chowder, creamy corn chowder, fall soup recipe, easy chowder, smoky corn soup, comfort food

Find it online: https://sunnysavory.com/creamy-hatch-chili-corn-chowder-best-easy-fall-recipe/