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Creamy Roasted Hatch Green Chile Corn Chowder Recipe with Crispy Bacon

creamy roasted hatch green chile corn chowder - featured image
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A comforting and creamy chowder featuring smoky roasted Hatch green chiles, fresh corn, and crispy bacon, perfect for cozy fall evenings.

Ingredients

Scale
  • 4–5 medium fresh Hatch green chiles, roasted and peeled
  • About 4 cups fresh corn kernels (from 4–5 ears) or frozen corn
  • 6 slices thick-cut bacon
  • 1 medium yellow onion, finely diced
  • 3 cloves garlic, minced
  • 2 medium Yukon Gold or Russet potatoes, peeled and diced
  • 4 cups (960 ml) low sodium chicken or vegetable broth
  • 1 cup (240 ml) heavy cream (can swap half with whole milk for lighter chowder)
  • 2 tbsp (28 g) unsalted butter
  • 2 tbsp (16 g) all-purpose flour
  • Salt, to taste
  • Freshly ground black pepper, to taste
  • Fresh cilantro or parsley, chopped (optional, for garnish)

Instructions

  1. Preheat oven to 450°F (230°C). Place whole Hatch green chiles on a baking sheet and roast for 15-20 minutes, turning occasionally, until skins blister and blacken.
  2. Remove chiles from oven and cover with a clean kitchen towel or place in a sealed bowl for 10 minutes to steam and loosen skins.
  3. Peel skins off chiles, slice open, remove seeds and membranes, then chop roughly and set aside.
  4. In a large Dutch oven over medium heat, cook bacon slices until crispy, about 8-10 minutes. Remove bacon and drain on paper towels, leaving about 2 tablespoons bacon fat in the pot.
  5. Add butter to bacon fat. Once melted, add diced onions and cook until translucent, about 4 minutes. Stir in minced garlic and cook 1 more minute, careful not to burn.
  6. Add diced potatoes and corn kernels, cooking for about 3 minutes to coat and soften slightly.
  7. Sprinkle flour over vegetables and stir constantly for 1-2 minutes to make a roux and thicken the chowder.
  8. Gradually pour in broth while stirring. Bring to a boil, then reduce heat and simmer uncovered until potatoes are tender, about 15-20 minutes. Stir occasionally.
  9. Stir in chopped roasted Hatch chiles and heavy cream. Warm through without boiling to prevent curdling.
  10. Season with salt and freshly ground black pepper to taste. For thicker chowder, mash some potatoes or partially blend with an immersion blender.
  11. Serve chowder in bowls topped with crumbled crispy bacon and chopped fresh cilantro or parsley.

Notes

For gluten-free, substitute flour with cornstarch slurry added at the end. Use thick-cut bacon for best texture. Roast chiles evenly and steam before peeling for easy skin removal. Partial blending creates a creamy texture with chunks. Leftovers keep well refrigerated for 3 days and freeze up to 2 months.

Nutrition

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

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