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Creamy Roasted Hatch Chile Corn Chowder with Smoked Bacon

creamy roasted hatch chile corn chowder - featured image
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A velvety, creamy chowder featuring smoky roasted Hatch chiles, sweet corn kernels, and crispy smoked bacon, delivering a comforting and textural experience perfect for cozy gatherings.

Ingredients

Scale
  • 4–5 medium fresh Hatch chiles (or poblano peppers as substitute)
  • 3 cups fresh or frozen corn kernels
  • 6 strips thick-cut smoked bacon
  • 1 medium yellow onion, finely diced
  • 3 garlic cloves, minced
  • 3 tablespoons unsalted butter
  • 3 tablespoons all-purpose flour (or cornstarch/gluten-free flour for gluten-free version)
  • 4 cups (1 quart) chicken broth
  • 1 cup (240 ml) half-and-half or heavy cream (or coconut cream for dairy-free option)
  • Salt, to taste
  • Freshly ground black pepper, to taste
  • 1 teaspoon fresh thyme, chopped (optional)
  • Green onions or chives for garnish

Instructions

  1. Preheat oven broiler or heat grill pan over medium-high. Place Hatch chiles on baking sheet and roast, turning occasionally, until skin is blistered and blackened on all sides (about 8-10 minutes). Transfer chiles to a bowl and cover with plastic wrap or towel to steam for 10 minutes.
  2. Peel off charred skin from cooled chiles using fingers or paper towel. Cut open and remove seeds and membranes (leave some seeds for more heat if desired). Roughly chop and set aside.
  3. In a large pot over medium heat, cook smoked bacon strips until crispy (about 7-8 minutes). Remove bacon with slotted spoon and drain on paper towels, reserving bacon fat in pot.
  4. Add butter to bacon fat and melt over medium heat. Stir in diced onion and cook until translucent and soft, about 5 minutes. Add minced garlic and fresh thyme, cooking another minute until fragrant.
  5. Sprinkle flour over onion mixture and stir constantly to make a roux. Cook for 2 minutes to remove raw flour taste, stirring often.
  6. Slowly whisk in chicken broth to prevent lumps. Add corn kernels and chopped roasted Hatch chiles. Bring to a simmer and cook for 15 minutes, stirring occasionally, until slightly thickened and flavors meld.
  7. Stir in half-and-half or heavy cream and crispy bacon pieces (reserve some bacon for garnish). Heat through on low for 5 minutes, avoiding boiling.
  8. Taste and adjust salt and pepper. For smoother chowder, blend a portion with immersion blender, leaving some chunks for texture if desired.
  9. Ladle chowder into bowls and garnish with reserved bacon, chopped green onions or chives, and freshly ground black pepper.

Notes

Roast and steam chiles properly to loosen skin for easy peeling and maximize smoky flavor. Stir roux constantly to avoid burning. Reserve some bacon for garnish to add crunch. Adjust chowder thickness by adding broth or cream as needed. Prepare ahead by cooking through simmering step, then refrigerate and add cream and bacon when reheating.

Nutrition

Keywords: Hatch chile, corn chowder, smoked bacon, creamy soup, roasted chiles, comfort food, easy recipe, weeknight dinner

Find it online: https://fuzzyforker.com/creamy-roasted-hatch-chile-corn-chowder-with-smoked-bacon-easy-recipe/