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Creamy Hatch Chile Corn Chowder Recipe with Crispy Bacon Crumbles

creamy hatch chile corn chowder - featured image
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A creamy, smoky, and slightly spicy chowder featuring fresh corn, roasted Hatch chiles, and crispy bacon crumbles. Perfect for cozy fall evenings or anytime you crave a comforting bowl with a kick.

Ingredients

Scale
  • 3 cups fresh or frozen corn kernels (about 4–5 ears if fresh)
  • 2 medium potatoes, peeled and diced (Yukon Gold recommended)
  • 1 cup diced onions (yellow or white)
  • 2 cloves garlic, minced
  • 2–3 roasted Hatch chiles, diced (adjust based on heat preference)
  • 4 cups chicken broth (or vegetable broth for vegetarian version)
  • 1 cup heavy cream (can substitute half-and-half for lighter chowder)
  • 1/2 cup whole milk
  • 1 teaspoon smoked paprika
  • Salt and freshly ground black pepper to taste
  • 1/2 teaspoon dried thyme or fresh if available
  • 6 slices thick-cut bacon
  • Optional garnishes: chopped fresh cilantro or parsley, shredded sharp cheddar cheese, a squeeze of fresh lime juice

Instructions

  1. Prepare the bacon: In a cold skillet, lay out the 6 thick-cut bacon slices. Turn heat to medium and cook until crispy, about 8-10 minutes, flipping occasionally. Remove bacon and drain on paper towels. Once cooled, crumble into bite-sized pieces.
  2. Sauté the aromatics: In a large pot or Dutch oven, heat 2 tablespoons of bacon fat left in the skillet or add butter if needed. Add diced onions and sauté over medium heat until soft and translucent, about 5 minutes. Add minced garlic and cook for another minute until fragrant.
  3. Add potatoes and corn: Stir in diced potatoes and 2 cups of corn kernels. Cook for 3-4 minutes, allowing slight caramelization but no browning.
  4. Incorporate broth and chiles: Pour in 4 cups chicken broth and add diced roasted Hatch chiles. Stir in smoked paprika, thyme, salt, and pepper. Bring to a boil, then reduce to a simmer. Cover and cook for 15-20 minutes until potatoes are fork-tender.
  5. Blend part of the chowder: Using an immersion blender, puree about half the soup to create a creamy base while leaving some chunks for texture. If using a regular blender, blend half the soup in batches and return to pot.
  6. Add cream and milk: Stir in 1 cup heavy cream and 1/2 cup milk. Heat gently for 5-7 minutes without boiling to prevent curdling. Taste and adjust seasoning.
  7. Finish with bacon and garnish: Ladle chowder into bowls and sprinkle crispy bacon crumbles on top. Add optional garnishes like cilantro, shredded cheddar, or a squeeze of lime.

Notes

Roast Hatch chiles yourself for best smoky flavor. Avoid boiling after adding cream to prevent curdling. Partial blending creates a creamy texture with chunks. Cook bacon slowly for maximum crispiness. Adjust salt gradually as broth, bacon, and cream add saltiness. Chowder tastes better the next day after flavors meld. For dairy-free, use coconut milk and turkey bacon or omit bacon.

Nutrition

Keywords: hatch chile, corn chowder, creamy soup, bacon crumbles, fall recipe, comfort food, spicy chowder

Find it online: https://yumnode.com/creamy-hatch-chile-corn-chowder-recipe-with-crispy-bacon-crumbles-easy-and-perfect-for-fall/