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Creamy Roasted Hatch Chile and Corn Chowder

creamy roasted hatch chile and corn chowder - featured image
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A warm, creamy, and slightly spicy chowder featuring smoky roasted Hatch chiles, sweet corn, and tender potatoes, made dairy-free with almond milk and a touch of sour cream.

Ingredients

Scale
  • 4–5 medium roasted Hatch chiles, peeled and seeded (or good-quality jarred roasted chiles)
  • 2 cups fresh or frozen corn kernels (about 300g)
  • 1 medium yellow onion, finely chopped
  • 3 large garlic cloves, minced
  • 1 large russet potato, peeled and diced
  • 4 cups vegetable broth (low-sodium preferred)
  • 1 cup unsweetened almond milk
  • 1/4 cup sour cream (optional but recommended)
  • 2 tablespoons olive oil
  • 1 teaspoon ground cumin
  • 1/2 teaspoon smoked paprika
  • Salt and black pepper to taste
  • A handful fresh cilantro, chopped (optional garnish)

Instructions

  1. If using fresh Hatch chiles, preheat oven broiler on high. Place chiles on a baking sheet and broil 5-7 minutes per side until skin is blistered and blackened. Place in a covered bowl or sealed plastic bag for 10 minutes to steam. Peel skins, remove seeds, and chop roughly. If using jarred chiles, chop and set aside.
  2. Heat olive oil over medium heat in a large heavy-bottomed pot. Add chopped onion and cook until translucent and fragrant, about 5 minutes. Add minced garlic and cook 1-2 minutes, avoiding burning.
  3. Stir in ground cumin and smoked paprika. Add diced potato and stir to coat with spices and onion mixture.
  4. Pour in vegetable broth and bring to a boil. Reduce heat to low, cover, and simmer until potatoes are tender, about 15 minutes.
  5. Add corn kernels and chopped Hatch chiles. Simmer uncovered for 5-7 minutes until corn is tender but slightly crisp.
  6. Using an immersion blender, puree about half the soup in the pot until smooth but still chunky. If using a regular blender, blend half the soup in batches and return to pot.
  7. Stir in almond milk and sour cream, warming gently for about 3 minutes without boiling. Season with salt and pepper to taste.
  8. Ladle chowder into bowls and garnish with fresh cilantro. Optionally add extra sour cream or a squeeze of lime.

Notes

Double roasting the Hatch chiles enhances smoky flavor. Partial blending is key to creamy texture without losing chunks. Warm almond milk and sour cream gently to avoid curdling. Season gradually and taste often. Simmer potatoes fully for best texture. Leftovers reheat well with a splash of almond milk to loosen thickness.

Nutrition

Keywords: Hatch chile chowder, corn chowder, creamy soup, dairy-free chowder, roasted chile recipe, easy chowder, vegetarian chowder

Find it online: https://freshforkful.com/creamy-roasted-hatch-chile-and-corn-chowder-recipe-easy-and-delicious/