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Creamy Roasted Hatch Green Chili Corn Chowder Recipe with Crispy Bacon Crumble

creamy roasted hatch green chili corn chowder - featured image
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A cozy, smoky, and satisfying corn chowder featuring roasted Hatch green chilies, sweet corn, creamy potatoes, and a crispy bacon crumble topping. Perfect for quick and comforting meals.

Ingredients

Scale
  • 4–5 medium-sized whole Hatch green chilies (roasted and peeled)
  • Corn kernels from 4 ears of corn or about 2 cups frozen (thawed)
  • 1 medium yellow onion, finely chopped
  • 3 garlic cloves, minced
  • 2 medium Yukon Gold potatoes, peeled and diced
  • 4 cups chicken or vegetable broth (low-sodium preferred)
  • 1 cup heavy cream (or half-and-half for lighter version)
  • 6 bacon slices, cooked until crispy and crumbled
  • 2 tablespoons olive oil
  • 1 teaspoon ground cumin
  • 1/2 teaspoon smoked paprika
  • Salt and black pepper to taste
  • A handful of fresh cilantro, chopped (optional)

Instructions

  1. Preheat oven to 425°F (220°C). Place whole Hatch chilies on a roasting pan or baking sheet and roast for about 20 minutes, turning occasionally until skins are blistered and blackened in spots.
  2. Transfer roasted chilies to a bowl and cover tightly with plastic wrap or a lid to steam for 10 minutes. Once cooled, gently peel off the skins.
  3. While chilies roast, cook bacon slices in a skillet over medium heat until crispy, about 8-10 minutes. Drain on paper towels and crumble into bite-sized pieces. Set aside.
  4. In a large pot or Dutch oven, heat olive oil over medium heat. Add chopped onion and cook until translucent and soft, about 5 minutes. Stir in minced garlic, cumin, and smoked paprika and cook for another minute until fragrant.
  5. Add diced Yukon Gold potatoes and broth. Bring to a boil, then reduce heat and simmer for 15-20 minutes until potatoes are tender.
  6. Stir in corn kernels and chopped roasted chilies. Simmer for another 5 minutes.
  7. Use an immersion blender to blend about half the chowder directly in the pot, or carefully transfer half to a blender and puree to achieve a creamy texture while keeping some chunks.
  8. Stir in heavy cream and season with salt and pepper to taste. Warm through gently without boiling to prevent curdling.
  9. Ladle chowder into bowls and sprinkle generously with crispy bacon crumble and chopped fresh cilantro if using.

Notes

Roast chilies whole to develop smoky flavor and steam skins for easy peeling. Blend half the chowder for creamy texture while retaining chunks. Cook bacon slowly for perfect crispness and crumble after cooling. Season gradually, especially after adding cream. Add broth or water if chowder is too thick. Reheat gently to avoid curdling. Bacon crumble is best added fresh at serving.

Nutrition

Keywords: corn chowder, Hatch green chilies, roasted chilies, creamy soup, bacon crumble, smoky chowder, easy dinner, comfort food

Find it online: https://noshbelle.com/creamy-roasted-hatch-green-chili-corn-chowder-recipe-with-crispy-bacon-crumble-easy-and-delicious/