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Creamy Roasted Hatch Chili and Sweet Corn Chowder

creamy roasted hatch chili chowder - featured image
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A comforting and flavorful chowder combining smoky roasted Hatch chilies with sweet corn in a creamy base, perfect for cozy dinners.

Ingredients

Scale
  • 4–5 medium-sized Hatch chilies, roasted, peeled, and seeded
  • 3 cups sweet corn kernels (fresh or frozen)
  • 2 medium Yukon Gold potatoes, peeled and diced
  • 1 medium yellow onion, finely diced
  • 3 cloves garlic, minced
  • 4 cups chicken or vegetable broth (low-sodium preferred)
  • 1 cup heavy cream
  • 2 tablespoons unsalted butter
  • 1 tablespoon olive oil
  • 1 teaspoon fresh thyme, chopped or 1/2 teaspoon dried
  • Salt and pepper to taste
  • Optional garnish: chopped fresh cilantro or green onions

Instructions

  1. Preheat oven to 450°F (230°C). Roast Hatch chilies on a baking sheet for 15-20 minutes, turning occasionally, until skins are blistered and blackened.
  2. Remove chilies from oven, place in a bowl, cover with plastic wrap, and steam for 10 minutes.
  3. Peel off skins, remove seeds and membranes, then roughly chop the chilies and set aside.
  4. In a large pot or Dutch oven, heat olive oil and butter over medium heat. Add diced onion and cook until translucent, about 5 minutes.
  5. Add minced garlic and cook for 1-2 minutes until fragrant.
  6. Add diced potatoes and pour in broth. Bring to a boil, then reduce heat and simmer for 10-12 minutes until potatoes are tender.
  7. Stir in corn kernels, chopped roasted chilies, and thyme. Simmer for 5 minutes to meld flavors.
  8. Using an immersion blender, puree about half of the chowder until smooth and creamy, leaving some chunks for texture.
  9. Stir in heavy cream and season with salt and pepper to taste. Heat gently over low heat without boiling.
  10. Ladle chowder into bowls and garnish with chopped cilantro or green onions if desired.

Notes

Do not rush roasting or peeling the chilies to avoid bitterness. Puree only half the soup for a creamy yet chunky texture. Stir cream in off heat to prevent curdling. The chowder tastes better the next day as flavors meld. For dairy-free, substitute heavy cream with canned coconut milk and use vegetable broth.

Nutrition

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

Find it online: https://lucastable.com/creamy-roasted-hatch-chili-and-sweet-corn-chowder-recipe-easy-and-delicious/