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Creamy Hatch Green Chili Sweet Corn Chowder Recipe with Crispy Bacon

creamy hatch green chili sweet corn chowder - featured image
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A warm and comforting creamy chowder featuring sweet corn, smoky Hatch green chilies, and crispy bacon, perfect for cozy fall days.

Ingredients

Scale
  • 4 cups fresh or frozen sweet corn kernels
  • 1 cup roasted, peeled, and chopped Hatch green chilies
  • 6 slices thick-cut bacon
  • 1 medium yellow onion, finely diced
  • 3 cloves garlic, minced
  • 2 medium Yukon Gold potatoes, peeled and cubed
  • 4 cups low sodium vegetable or chicken broth
  • 1 cup heavy cream
  • 2 tablespoons unsalted butter
  • 2 tablespoons all-purpose flour
  • Salt and freshly ground black pepper to taste
  • Fresh cilantro or chives for garnish (optional)

Instructions

  1. Place the 6 slices of thick-cut bacon in a cold large Dutch oven or heavy-bottomed pot. Turn the heat to medium and cook until the bacon is crispy and browned, about 8-10 minutes. Use a slotted spoon to transfer the bacon to a paper towel-lined plate, leaving the bacon fat in the pot.
  2. Add 2 tablespoons of unsalted butter to the hot bacon fat. Once melted, add the diced yellow onion and cook for 4-5 minutes until translucent and fragrant. Stir in the minced garlic and cook for another 30 seconds until aromatic.
  3. Toss in the peeled and cubed Yukon Gold potatoes, stirring to coat them in the butter and fat mixture. Sprinkle 2 tablespoons of all-purpose flour over the potatoes and stir continuously for 2 minutes to form a roux that will thicken the chowder.
  4. Slowly pour in 4 cups of low sodium vegetable or chicken broth while stirring. Increase heat slightly and bring the mixture to a gentle boil. Reduce to a simmer and cook uncovered for 15-20 minutes, or until the potatoes are tender when pierced with a fork.
  5. Stir in 4 cups of sweet corn kernels and 1 cup of roasted, peeled, and chopped Hatch green chilies. Simmer for another 5-7 minutes to blend the flavors.
  6. For a creamier chowder, use an immersion blender to puree about half of the soup directly in the pot. If using a regular blender, carefully transfer half the soup in batches and blend until smooth, then return it to the pot.
  7. Stir in 1 cup of heavy cream and season with salt and freshly ground black pepper to taste. Heat gently for 2-3 minutes without boiling.
  8. Ladle the chowder into bowls and top with crispy bacon pieces and chopped fresh cilantro or chives if desired.

Notes

Render bacon slowly over medium heat to maximize flavor. Use a roux of butter and flour to thicken the chowder. Keep heat moderate after adding cream to prevent curdling. Blend half the soup for a creamy yet chunky texture. Adjust spice level by varying Hatch chili quantity. For gluten-free, substitute flour with gluten-free flour or cornstarch. For dairy-free, use coconut cream or almond milk instead of heavy cream.

Nutrition

Keywords: Hatch green chili, sweet corn chowder, creamy soup, bacon, fall recipe, comfort food, easy chowder

Find it online: https://sunnysavory.com/creamy-hatch-green-chili-sweet-corn-chowder-recipe-with-crispy-bacon-easy-and-perfect-for-fall/