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Creamy Hatch Chile Corn Chowder with Crispy Bacon and Smoked Cheddar

creamy hatch chile corn chowder - featured image
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A cozy, creamy corn chowder featuring roasted Hatch chiles, crispy bacon, and sharp smoked cheddar, perfect for chilly nights with a mild to medium heat and smoky sweetness.

Ingredients

Scale
  • 4 ears fresh corn, kernels removed (or 3 cups frozen corn, thawed)
  • 2 medium Yukon Gold potatoes, peeled and diced
  • 1 small yellow onion, finely chopped
  • 2 cloves garlic, minced
  • 2–3 Hatch green chiles, roasted, peeled, and diced
  • 4 cups chicken broth (or vegetable broth for vegetarian option)
  • 1 cup heavy cream (or half-and-half for lighter version)
  • 6 slices thick-cut bacon
  • 1 cup smoked cheddar cheese, shredded
  • 2 tablespoons unsalted butter
  • Salt and freshly ground black pepper, to taste
  • 1 teaspoon smoked paprika (optional)
  • Fresh chives or green onions, chopped (for garnish)

Instructions

  1. Roast the Hatch chiles on a baking sheet under the broiler 5-7 inches from heat for 8-10 minutes, turning occasionally until skins are blackened and blistered. Place in a bowl covered with plastic wrap to steam for 10 minutes.
  2. Peel off the charred skin from the chiles, remove seeds if desired, and dice the flesh into small pieces. Set aside.
  3. Cook bacon slices in a large pot or Dutch oven over medium heat until crispy, about 6-8 minutes. Remove bacon and drain on paper towels. Reserve about 1 tablespoon of bacon fat in the pot.
  4. Add butter to the bacon fat. Once melted, sauté chopped onion for 5 minutes until translucent. Stir in garlic and cook for 30 seconds until fragrant.
  5. Add diced potatoes, corn kernels, and roasted Hatch chiles to the pot. Cook for 2 minutes to combine flavors.
  6. Pour in chicken broth and bring to a boil. Reduce heat and simmer uncovered for 15-20 minutes until potatoes are fork-tender.
  7. Pulse the chowder a few times with an immersion blender to partially blend, leaving some chunks for texture. Alternatively, blend half the chowder in a blender and return to pot.
  8. Stir in heavy cream and smoked cheddar cheese until melted and combined. Heat gently for 3-5 minutes without boiling.
  9. Season with salt, pepper, and smoked paprika if using. Serve hot topped with crispy bacon bits and chopped chives.

Notes

Roast Hatch chiles properly for smoky depth and easier peeling. Crisp bacon separately to keep texture. Avoid over-blending chowder to maintain a creamy and chunky texture. Reheat gently and add broth or cream if chowder thickens. For vegetarian version, omit bacon and use vegetable broth with smoked paprika or liquid smoke for flavor.

Nutrition

Keywords: Hatch chile, corn chowder, creamy soup, bacon, smoked cheddar, cozy recipe, mild spicy soup, comfort food

Find it online: https://vexifood.com/creamy-hatch-chile-corn-chowder-recipe-with-crispy-bacon-and-smoked-cheddar-perfect-for-cozy-nights/