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Creamy Roasted Hatch Chile and Corn Chowder with Crispy Bacon

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A smoky, creamy corn chowder featuring roasted Hatch chiles, sweet corn, and crispy bacon, perfect for cozy fall evenings.

Ingredients

Scale
  • 4 medium-sized Hatch chiles, roasted, peeled, and seeded (or poblano peppers if unavailable)
  • Kernels from 3 large ears of fresh corn (frozen can be used as a substitute)
  • 6 slices thick-cut bacon
  • 1 medium yellow onion, finely chopped
  • 3 garlic cloves, minced
  • 2 medium Yukon Gold potatoes, diced
  • 4 cups chicken broth (low sodium preferred)
  • 1 cup heavy cream (can substitute with half-and-half or coconut cream for dairy-free)
  • 2 tablespoons unsalted butter
  • Salt and black pepper to taste
  • 1 teaspoon smoked paprika (optional)
  • Fresh cilantro or chives for garnish

Instructions

  1. Preheat oven to 450°F (230°C). Place Hatch chiles on a baking sheet and roast for about 15 minutes, turning halfway, until skins are blistered and charred.
  2. Remove chiles and let cool in a bowl covered with a kitchen towel for 10 minutes to steam. Peel off skins, remove stems and seeds, then roughly chop.
  3. In a large heavy-bottomed pot or Dutch oven, cook bacon over medium heat until crispy, about 8 minutes. Transfer bacon to a paper towel-lined plate, leaving rendered fat in the pot.
  4. Add butter to the bacon fat and melt over medium heat. Add chopped onion and sauté until translucent, about 5 minutes. Add minced garlic and cook for 1 more minute until fragrant.
  5. Stir in diced potatoes and corn kernels. Cook for 3 minutes to soften potatoes and toast corn slightly.
  6. Pour in chicken broth and bring to a boil. Reduce heat and simmer gently until potatoes are tender, about 15-20 minutes.
  7. Add chopped roasted Hatch chiles, smoked paprika, salt, and pepper. Simmer for another 5 minutes to blend flavors.
  8. Using an immersion blender, puree about half the chowder in the pot until creamy but still chunky. Alternatively, blend half in a regular blender and return to pot.
  9. Lower heat and stir in heavy cream, warming through without boiling. Crumble most of the bacon into the chowder, reserving some for garnish.
  10. Adjust seasoning with salt and pepper as needed. Serve chowder in bowls topped with reserved crispy bacon and fresh cilantro or chives.

Notes

Roasting the Hatch chiles is essential for smoky flavor. Cook bacon slowly to render fat and avoid burning. Puree only half the chowder to maintain texture. Season gradually and add cream at the end to prevent curdling. If chowder is too thick, add broth or cream to loosen.

Nutrition

Keywords: corn chowder, Hatch chile, roasted chile, creamy chowder, bacon, fall recipe, smoky soup, comfort food

Find it online: https://oracooks.com/creamy-roasted-hatch-chile-and-corn-chowder-recipe-with-crispy-bacon-perfect-for-fall/