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Creamy Roasted Hatch Green Chili Corn Chowder Recipe with Crispy Bacon

creamy roasted hatch green chili corn chowder - featured image
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A cozy and creamy chowder featuring smoky roasted Hatch green chilis, sweet corn, and crispy bacon, perfect for fall evenings.

Ingredients

Scale
  • 4 ears fresh corn, kernels removed (or about 3 cups frozen corn, thawed)
  • 3–4 medium Hatch green chilis, roasted, peeled, and chopped (or Anaheim peppers as substitute)
  • 6 slices thick-cut bacon, diced
  • 1 medium yellow onion, finely chopped
  • 3 cloves garlic, minced
  • 3 medium Yukon gold potatoes, peeled and diced
  • 4 cups chicken broth (or vegetable broth for lighter option)
  • 1 cup heavy cream
  • 1 cup whole milk
  • 2 tbsp unsalted butter
  • 1 tsp smoked paprika
  • Salt and freshly ground black pepper to taste
  • Optional garnishes: chopped fresh cilantro or green onions, extra crispy bacon bits, fresh lime wedges

Instructions

  1. Preheat oven to 450°F (230°C). Place whole Hatch chilis on a baking sheet and roast for 15-20 minutes, turning occasionally until skins are blistered and charred.
  2. Remove chilis and place in a bowl covered with plastic wrap to steam for 10 minutes. Peel off skins, remove seeds, and chop roughly.
  3. In a large pot or Dutch oven, cook diced bacon over medium heat until crisp, about 8-10 minutes. Transfer bacon to a paper-towel-lined plate, leaving rendered fat in pot.
  4. Add butter to bacon fat and melt over medium heat. Add chopped onions and cook until translucent, about 5 minutes. Stir in minced garlic and smoked paprika, cooking for 1 minute until fragrant.
  5. Add diced potatoes and roasted chilis to pot. Pour in chicken broth and bring to a boil. Reduce heat and simmer for 15-20 minutes until potatoes are tender.
  6. Stir in corn kernels, heavy cream, and milk. Simmer gently for 10 minutes to meld flavors and thicken chowder. Optionally, blend a portion with an immersion blender for smoother texture.
  7. Season with salt and freshly ground black pepper to taste. Fold in most of the crispy bacon, reserving some for garnish.
  8. Ladle chowder into bowls and garnish with reserved bacon bits, fresh cilantro or green onions, and a squeeze of lime juice if desired. Serve warm.

Notes

Do not rinse roasted chilis after steaming to preserve flavor. Cook bacon slowly over medium heat for maximum crispiness. Yukon gold potatoes provide the best texture without becoming gluey. Simmer gently after adding cream to prevent curdling. Adjust seasoning gradually as bacon and broth add saltiness. For a smoother chowder, blend part of it with an immersion blender. Leftovers keep well refrigerated for 3 days or frozen for up to 2 months.

Nutrition

Keywords: chowder, corn chowder, Hatch green chili, roasted chili, creamy soup, bacon, fall recipe, comfort food

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