Description

A comforting and flavorful chowder blending smoky roasted Hatch chilis with sweet fresh corn and creamy richness, perfect for quick and satisfying meals.

Ingredients

Scale

4–5 medium Hatch green chilis, roasted, peeled, and chopped
3 ears of fresh corn, kernels cut off
1 medium yellow onion, diced
2 stalks celery, diced
3 cloves garlic, minced
2 medium Yukon Gold potatoes, peeled and diced
4 cups chicken or vegetable broth (low sodium preferred)
1 cup heavy cream (or half-and-half for lighter option)
3 tablespoons unsalted butter
2 tablespoons flour (can substitute with gluten-free flour)
1 teaspoon ground cumin
½ teaspoon smoked paprika
Salt and black pepper to taste
Fresh cilantro or chives for garnish

Instructions

Preheat broiler to high. Place Hatch chilis and corn ears on a roasting pan or sheet. Roast chilis, turning occasionally, until skins are blackened and blistered, about 8-10 minutes. Roast corn until slightly charred, about 6-8 minutes. Remove from oven and place chilis in a bowl covered with plastic wrap to steam for 10 minutes. Cool corn slightly, then cut kernels off the cob.
Peel skins off Hatch chilis (wear gloves if sensitive). Remove seeds for milder heat or leave some for spicier chowder. Roughly chop chilis and set aside.
In a large heavy-bottomed pot or Dutch oven, melt butter over medium heat. Add diced onion and celery; sauté until translucent and fragrant, about 5 minutes. Add minced garlic and cook for 1 more minute, careful not to burn.
Sprinkle flour over sautéed vegetables and stir constantly for 2 minutes to cook out raw flour taste and start thickening.
Gradually pour in broth, stirring to combine with roux. Add diced potatoes, ground cumin, smoked paprika, salt, and pepper. Bring to a boil, then reduce heat and simmer uncovered for 15 minutes or until potatoes are tender.
Stir in roasted corn kernels and chopped Hatch chilis. Simmer for another 5 minutes to meld flavors.
Lower heat and stir in heavy cream. Heat gently until warmed through; do not boil after adding cream to prevent curdling.
Taste and adjust salt and pepper as needed. Ladle chowder into bowls and garnish with chopped cilantro or chives.

Notes

Roasting and steaming the Hatch chilis is key for smoky flavor and easy peeling. Stir the roux constantly to avoid raw flour taste. Simmer gently after adding cream to prevent curdling. Use an immersion blender to partially blend for creamier texture while keeping some chunks. Adjust thickness by adding broth or simmering longer. Substitute Anaheim peppers if Hatch chilis are unavailable.

Prep Time: 15 minutes
Cook Time: 25 minutes
Category: Main Course
Cuisine: Southwestern

Nutrition

Serving Size: About 1.5 cups per s
Calories: 320
Sugar: 6
Sodium: 600
Fat: 18
Saturated Fat: 11
Carbohydrates: 30
Fiber: 4
Protein: 6

Keywords: Hatch chili, corn chowder, creamy soup, roasted chili, easy chowder, summer recipe, comfort food, gluten-free option, vegetarian option