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Creamy Roasted Hatch Chile and Corn Bisque Easy Recipe with Smoked Paprika Cream

creamy roasted Hatch chile and corn bisque - featured image
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A smoky, slightly sweet bisque featuring fire-roasted Hatch chiles and fresh corn, finished with a silky smoked paprika cream swirl. Perfect for cozy fall and winter evenings.

Ingredients

Scale
  • 4–5 medium Hatch Chiles, fire-roasted and peeled (or Anaheim/poblano chiles as substitutes)
  • 3 cups fresh corn kernels (about 4 ears; frozen corn can be used)
  • 1 medium yellow onion, diced
  • 3 garlic cloves, minced
  • 3 tablespoons unsalted butter (or olive oil/dairy-free margarine)
  • 2 tablespoons all-purpose flour (or gluten-free flour)
  • 4 cups low sodium chicken or vegetable broth
  • 1 cup heavy cream (or half-and-half/coconut cream for dairy-free)
  • 1 teaspoon smoked paprika (plus extra for cream)
  • 1/2 cup sour cream or Greek yogurt
  • Salt and freshly ground black pepper, to taste
  • Fresh cilantro or chives, chopped (optional, for garnish)

Instructions

  1. Preheat oven to 450°F (230°C). Place chiles on a baking sheet and roast for about 15 minutes, turning occasionally until skins are blackened and blistered.
  2. Transfer chiles to a bowl and cover with plastic wrap to steam for 10 minutes to ease peeling.
  3. If using fresh corn, shuck and cut kernels off the cob. Optionally roast kernels on baking sheet for 10 minutes for extra flavor.
  4. Peel off charred skin from chiles, remove stems and seeds, and roughly chop the flesh.
  5. In a large heavy-bottomed pot or Dutch oven, melt butter over medium heat. Add diced onions and cook 5-7 minutes until translucent.
  6. Add minced garlic and cook for 1 minute until fragrant.
  7. Sprinkle flour over onions and garlic, stirring constantly to form a roux. Cook 2 minutes without browning.
  8. Slowly whisk in broth, ensuring no lumps form. Add roasted chiles and corn kernels, stirring to combine.
  9. Bring to a gentle simmer and cook uncovered for 15-20 minutes until corn is tender and flavors meld.
  10. Use an immersion blender or regular blender to puree bisque until creamy and silky. For chunkier texture, blend less or leave some kernels whole.
  11. Stir in heavy cream and season with salt and pepper. Heat through for 5 minutes without boiling.
  12. In a small bowl, whisk sour cream or Greek yogurt with smoked paprika and a pinch of salt to make smoked paprika cream.
  13. Ladle bisque into bowls, swirl smoked paprika cream on top, and garnish with chopped cilantro or chives if desired.

Notes

Roasting the chiles and steaming them before peeling is key for smoky flavor and easy peeling. Remove seeds to control heat. Use an immersion blender for safer blending of hot liquids. Adjust thickness by adding broth or cream after blending. The bisque thickens when cooled; reheat gently with added liquid if needed. The smoked paprika cream adds a subtle smoky zing—adjust paprika amount to taste. Can be made vegan by using vegetable broth, coconut or cashew cream, and dairy-free yogurt.

Nutrition

Keywords: Hatch chile bisque, roasted chile soup, creamy corn bisque, smoked paprika cream, easy soup recipe, fall soup, winter comfort food

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