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Creamy Hatch Chile and Corn Chowder with Crispy Bacon

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A cozy and comforting chowder featuring smoky crispy bacon, sweet corn, and mild heat from roasted Hatch chiles, all in a creamy broth perfect for chilly evenings.

Ingredients

Scale
  • 6 slices thick-cut bacon
  • 2–3 medium Hatch chiles, roasted, peeled, seeded, and chopped (or poblano peppers as substitute)
  • 3 cups fresh corn kernels (about 4 ears) or frozen corn, thawed
  • 1 medium yellow onion, finely diced
  • 3 cloves garlic, minced
  • 2 medium Yukon Gold potatoes, peeled and diced
  • 4 cups low-sodium chicken broth
  • 1 cup heavy cream (or half-and-half for lighter version)
  • 2 tablespoons all-purpose flour (or gluten-free flour substitute)
  • 2 tablespoons unsalted butter
  • 1 teaspoon fresh thyme, finely chopped (optional)
  • Salt and pepper to taste

Instructions

  1. Preheat oven to 450°F (230°C). Roast Hatch chiles on a baking sheet for 15-20 minutes, turning occasionally until skin is blistered and blackened. Transfer to a bowl, cover with plastic wrap, and let steam for 10 minutes. Peel skins, remove seeds and stems, then chop roughly. (Skip if using pre-roasted chiles.)
  2. In a large heavy-bottomed pot over medium heat, cook bacon slices until crisp, about 6-8 minutes. Remove bacon with a slotted spoon and drain on paper towels. Leave about 1 tablespoon of bacon fat in the pot; discard or save the rest.
  3. Add butter to the bacon fat in the pot. Once melted, add diced onion and sauté for 5 minutes until translucent and fragrant. Add minced garlic and cook for 1 more minute, stirring carefully to avoid burning.
  4. Sprinkle flour over onions and garlic, stirring constantly for 2 minutes to cook out raw flour taste. Mixture should look pasty and slightly thickened.
  5. Slowly pour in chicken broth while whisking to avoid lumps. Add diced potatoes, corn kernels, and chopped Hatch chiles. Bring to a boil, then reduce heat and simmer for 15-20 minutes until potatoes are tender.
  6. Stir in heavy cream and fresh thyme, then season with salt and pepper to taste. Let chowder simmer gently for another 5 minutes, stirring occasionally until thick and creamy.
  7. Ladle chowder into bowls, sprinkle crispy bacon pieces on top, and garnish with fresh thyme sprig or chopped green onion. Serve warm.

Notes

Do not rush bacon crisping to ensure texture and smoky flavor. Properly roast Hatch chiles for best flavor. Stir flour with aromatics to avoid raw taste. Simmer gently to keep potato chunks intact. Season gradually to avoid over-salting. Add broth or cream if chowder becomes too thick. Can blend half for creamier texture or keep chunky.

Nutrition

Keywords: Hatch chile chowder, corn chowder, creamy chowder, bacon chowder, comfort food, easy chowder recipe, smoky bacon, summer corn recipe

Find it online: https://pokirecipes.com/creamy-hatch-chile-and-corn-chowder-recipe-with-crispy-bacon-easy-and-delicious/