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Creamy Roasted Hatch Chile Corn Chowder Recipe with Smoky Bacon Crumble

roasted Hatch chile corn chowder - featured image
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A comforting and flavorful corn chowder featuring roasted Hatch chiles, fresh corn, and a smoky bacon crumble topping. Creamy texture with a subtle smoky heat makes it a crowd-pleaser perfect for cozy dinners.

Ingredients

Scale
  • 4 cups fresh corn kernels (from 4–5 ears) or thawed frozen corn
  • 3–4 medium Hatch chiles, roasted, peeled, and chopped (or poblano peppers as substitute)
  • 6 slices smoked bacon, cooked crisp and crumbled
  • 1 medium yellow onion, diced
  • 3 cloves garlic, minced
  • 2 medium Yukon Gold potatoes, peeled and diced
  • 4 cups low-sodium chicken or vegetable broth
  • 1 cup heavy cream
  • 2 tablespoons butter
  • Salt to taste
  • Freshly ground black pepper to taste
  • Fresh cilantro or chives for garnish (optional)

Instructions

  1. Roast the Hatch chiles over a gas flame or under the broiler, turning occasionally until skin is blackened and blistered (8-10 minutes). Transfer to a bowl and cover with plastic wrap to steam for 10 minutes.
  2. Peel off the charred skin, remove seeds and stems, then chop roughly.
  3. In a large pot, cook the bacon over medium heat until crispy. Remove and drain on paper towels, reserving the bacon fat in the pot.
  4. Add butter to the bacon fat and melt over medium heat. Add diced onion and a pinch of salt, cooking until translucent and soft (about 5 minutes). Stir in minced garlic and cook for another minute.
  5. Stir in diced potatoes, fresh corn kernels, and chopped Hatch chiles. Cook for a couple of minutes to combine flavors.
  6. Pour in chicken or vegetable broth. Bring to a boil, then reduce heat to low and simmer until potatoes are tender (15-20 minutes), stirring occasionally.
  7. Using an immersion blender, blend about half the chowder until smooth but leave some chunks for texture. If using a regular blender, puree in batches and return to pot.
  8. Stir in heavy cream, season with salt and black pepper to taste. Warm through gently without boiling.
  9. Ladle chowder into bowls, sprinkle crispy smoked bacon crumble on top, and garnish with fresh cilantro or chives if desired.

Notes

If chowder is too thick, thin with a splash of broth or milk. Blend only half the soup to maintain texture. For dairy-free, substitute heavy cream with full-fat coconut milk. For vegetarian, omit bacon and use smoked paprika and mushrooms. Roasting chiles over a flame or broiler enhances smoky flavor. Save bacon fat for sautéing aromatics.

Nutrition

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

Find it online: https://lumalunch.com/creamy-roasted-hatch-chile-corn-chowder-recipe-with-smoky-bacon-crumble-made-easy/