Print

Cozy Hatch Chili Corn Chowder with Bacon: Easy 30-Minute Recipe

hatch chili corn chowder - featured image
Print Recipe

A smoky, creamy, and deeply comforting chowder made with roasted Hatch chiles, sweet corn, and crispy bacon. This 30-minute recipe is a weeknight hero that delivers pure comfort in a bowl.

Ingredients

Scale
  • 6 slices bacon, chopped
  • 1 medium yellow onion, diced
  • 2 ribs celery, diced
  • 3 cloves garlic, minced
  • 1 cup roasted Hatch chiles, chopped (from about 4–5 chiles)
  • 1.5 pounds Yukon Gold potatoes, diced into 1/2-inch cubes
  • 3 cups frozen corn
  • 4 cups chicken broth, low-sodium
  • 1/2 cup heavy cream
  • 1 teaspoon smoked paprika
  • Salt and black pepper to taste
  • Fresh chives or green onions for garnish

Instructions

  1. Cook the Bacon: Place the chopped bacon in your cold Dutch oven. Turn the heat to medium. Cook, stirring occasionally, until the bacon is crispy and the fat is rendered, about 6-8 minutes. Use a slotted spoon to transfer the bacon to a paper towel-lined plate, leaving about 2 tablespoons of the rendered fat in the pot.
  2. Sauté the Aromatics: Add the diced onion and celery to the pot with the bacon fat. Cook over medium heat, stirring occasionally, until softened and translucent, about 4-5 minutes. Add the minced garlic and cook for 1 more minute, until fragrant.
  3. Bloom the Spices: Stir in the smoked paprika and a pinch of black pepper. Cook for 30 seconds, stirring constantly, until the spices are fragrant.
  4. Add the Potatoes and Broth: Add the diced Yukon Gold potatoes and the chicken broth to the pot. Increase the heat to high and bring the mixture to a boil. Scrape the bottom of the pot with your wooden spoon to deglaze it.
  5. Simmer the Potatoes: Once boiling, reduce the heat to a simmer, cover the pot, and cook for 10-12 minutes, or until the potatoes are fork-tender.
  6. Add the Corn and Chiles: Stir in the frozen corn and the chopped roasted Hatch chiles. Let everything simmer together for 3-4 minutes, just to heat the corn through and let the flavors meld.
  7. Blend for Creaminess: Remove the pot from the heat. Using an immersion blender, carefully blend about 1 cup of the chowder right in the pot. You want to blend just enough to create a creamy base while leaving plenty of chunky potatoes and corn intact. If using a standard blender, carefully transfer 1 cup of the soup and blend until smooth, then return it to the pot.
  8. Finish with Cream and Bacon: Stir in the heavy cream and half of the crispy bacon. Let the chowder heat through for 1-2 minutes over low heat. Taste and adjust the seasoning with salt and pepper.
  9. Serve: Ladle the chowder into bowls. Garnish with the remaining crispy bacon and a sprinkle of fresh chives or green onions. Serve hot.

Notes

For a vegetarian version, swap the bacon for 2 tablespoons of olive oil and use smoked salt or liquid smoke. Use vegetable broth instead of chicken broth. For a dairy-free option, use full-fat coconut milk instead of heavy cream. If you can’t find Hatch chiles, a can of diced green chiles works in a pinch. The chowder will thicken as it sits; add a splash of broth or milk when reheating. Do not freeze this chowder as the texture may become grainy.

Nutrition

Keywords: Hatch chile chowder, corn chowder, bacon chowder, easy chowder recipe, 30-minute chowder, smoky chowder, creamy chowder, fall soup, winter soup

Find it online: https://sagestirs.com/cozy-hatch-chili-corn-chowder-with-bacon-easy-30-minute-recipe/