Fresh Hatch chile season only comes around once a year, and around here that's reason enough to drop everything except maybe your coffee. This creamy Hatch chile corn chowder is loaded with sweet corn, roasted Hatch chiles, and plenty of rich, comforting flavor without requiring an afternoon of fussing over homemade stock.
Make a pot while those famous New Mexico peppers are easy to find because soup season has officially knocked on the door, and it brought cornbread.
Table of Contents
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🥰 Is this Hatch chile corn chowder recipe for you?
This Hatch chile corn chowder is for you if you want a cozy, homemade dinner without spending your evening stirring a pot on the stove. Loaded with sweet corn, roasted Hatch chiles, and a rich, creamy broth, it's on the table in just 15 minutes, making it perfect for busy weeknights during Hatch chile season.
You'll love this recipe if:
- You need a 15-minute dinner that tastes like it simmered all afternoon.
- You want a creamy chowder that's hearty without feeling too heavy.
- You like a little Southwestern kick as long as you can easily adjust the heat.
- You want comfort food that doesn't keep you in the kitchen all evening.
🎥 Video: How to roast Hatch chiles
Kitchen Tip: Fresh Hatch chiles are best when roasted before using. Around here the store roasts them to order. If you've never roasted Hatch chiles before, don't worry. I've included a quick video above that walks you through the process step by step. Once they're roasted and peeled, they're ready to add to the chowder.
📖 Recipe
Hatch Chile Corn Chowder
Print Pin Recipe Rate RecipeIngredients
- 1 ½ cups onion, chopped
- 2 Hatch chiles, roasted, may substitute canned or frozen, or any chile pepper, seeded and chopped
- 2 tablespoons butter
- 1 tablespoon flour
- 1 teaspoon ground cumin
- 16 ounces corn kernels, I use fire roasted corn, frozen
- 2 cups chicken stock
- 1 cup whole milk
- 8 ounces cream cheese, room temperature, not reduced fat or low fat
Instructions
- In a large saucepan sauté the onions and chiles in the butter.
- Stir in the flour and cumin.
- Cook over low heat, stirring constantly for a minute or two.
- Add the corn and chicken stock.
- Bring to a simmer.
- While the soup is simmering mix the milk and cream cheese in a microwave safe bowl.
- Microwave for 2 minutes, stirring every few minutes, until the cheese has softened.
- Whisk smooth and add slowly to the simmering soup, stirring constantly.
- Heat through, being careful not to boil.
- Serve garnished with chopped cilantro.
Notes
- Be sure to let the cream cheese come to room temperature before adding to the soup. Once it's added don't let it boil or your soup may become grainy.
- Don't use reduced-fat or low-fat dairy-it'll make your hatch chile corn chowder taste a little watery.
Nutrition Facts
Nutrition information is estimated as a courtesy. If using for medical purposes, please verify information using your own nutritional calculator. Percent Daily Values are based on a 2000 calorie diet.
This recipe has been tested several times. If you choose to use other ingredients, or change the technique in some way, the results may not be the same.
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📖 Variations and kitchen notes
- If you can't find fresh hatch chiles, poblano or other chile peppers will work, too!
- For more heat, feel free to add some chipotles in adobo sauce.
- Stir in leftover shredded chicken to make the creamy soup heartier.
- Finish the chowder off with some freshly-grated Pepper Jack or Monterey Jack cheese, if you like.
- For smooth corn chowder, don't add the cream cheese cold-and don't let it boil. Use just a little heat to keep the soup simmering.
- Don't use reduced-fat or low-fat dairy-it'll make your hatch chile corn chowder taste a little watery.
- Sometimes I add a can of creamed corn for even more corn flavor. You don't need to adjust anything else in the recipe.
🌶️ What are Hatch chiles
Hatch chiles are a variety of green chile pepper grown in the Hatch Valley of southern New Mexico, often called the "Chile Capital of the World." While they look similar to Anaheim peppers, Hatch chiles are prized for their rich, earthy flavor and can range from mild to surprisingly spicy, depending on the variety.
Fresh Hatch chiles are only available for a few weeks each year, usually from late July through September, which is why so many home cooks stock up while they're in season. They're traditionally roasted to bring out their smoky sweetness, then peeled and used in everything from soups and casseroles to burgers and enchiladas.
🌶️ Can I substitute Anaheim peppers?
Yes! Anaheim peppers are the closest substitute for fresh Hatch chiles and work very well in this recipe. They have a similar shape and mild, slightly sweet flavor, although they don't have quite the same rich, earthy taste that makes Hatch chiles so popular.
If you can't find Hatch chiles, simply roast and peel the Anaheim peppers before chopping and adding them to the chowder. The soup will still be creamy, flavorful, and absolutely delicious.
Other good substitutes include:
- 🌶️ Poblano peppers for a deeper, slightly smokier flavor.
- 🌶️ Canned or frozen roasted Hatch chiles for the closest match any time of year.
- 🌶️ Roasted green chiles if that's what your grocery store carries.
The flavor will be a little different, but you'll still end up with a comforting bowl of corn chowder that's worth making.
😱 What can go wrong (and how to fix it)
Even a quick, easy chowder can throw a little kitchen drama now and then. Here's how to save the day.
🌶️ My chowder is too thin.
Let the chowder simmer a few extra minutes so some of the liquid cooks off. If you'd like it even thicker, stir together 1 tablespoon cornstarch and 1 tablespoon cold water, then whisk it into the simmering soup.
🌶️ My chowder is too thick.
Add a splash of chicken broth, vegetable broth, or milk until it reaches the consistency you like.
🌶️ It's too spicy.
Hatch chiles can vary quite a bit in heat. Stir in a little extra cream or milk to mellow the spice, or add more corn to balance the flavors.
🌶️ It isn't spicy enough.
Add another roasted Hatch chile, a pinch of cayenne pepper, or a few diced jalapeños until it's just right.
🌶️ The dairy curdled.
This usually happens if the soup boils after the cream cheese is added. Keep the heat at a gentle simmer and stir frequently. If it does separate slightly, whisking vigorously often brings it back together.
🌶️ The flavor seems flat.
A pinch of salt and a squeeze of fresh lime juice can wake up all the flavors. If you're using frozen or canned Hatch chiles, a little extra cumin or smoked paprika can also add depth.
🌶️ The corn is tough.
Fresh corn should be sweet and tender. If it's a little chewy, let the chowder simmer a few extra minutes. Frozen corn usually softens quickly and works beautifully in this recipe.
👩🍳 FAQs
Sure thing. Vegetable stock will work for hatch chile corn chowder.
Hatch chile peppers can range in heat level, but they're generally similar to or slightly milder than jalapeño peppers. Hatch chiles are unique because their flavor is earthy, and some say it tastes onion-y.
If you want to add potatoes to your green chile chowder, chop them into small pieces. Then, add them to the pot along with the broth, and let it simmer until they're tender. Finish the recipe as written and enjoy!
📚 More cozy soup recipes
If a steaming bowl of homemade soup makes everything feel a little better, you're in the right place. Here are a few more easy soup recipes that are perfect for chilly evenings, busy weeknights, or anytime comfort food is calling.
🍽️ Serving suggestions
Let's be honest. Nobody leaves chowder in the bottom of the bowl if there's good bread within arm's reach. These favorites are made for dunking.
🏡 Whether you make this chowder with a bag of fresh Hatch chiles you couldn't resist at the grocery store or the roasted peppers you tucked away in the freezer last season, it's the kind of recipe that turns simple ingredients into something memorable. Grab a hunk of warm bread, fill your favorite bowl, and enjoy every creamy, spicy spoonful while Hatch chile season lasts… or anytime you're craving a little Southwestern comfort.
Jackie Murrie says
My 98 year old Mother in law said this soup was "absolutely the best thing I have ever eaten". I followed the recipe as written. YUM
B. B. says
1st time. Asked to make again soon as 1 of my regular sides. Need I say more
Karla Harper says
This is an amazing chowder, just followed the instructions and added the cream corn and some shredded chicken.. Amazing Flavor, definitely better the second time around!!
Laura says
I LOVE that you added cream cheese to this--gives it so much body and flavor. I am so ready for soup season! I am glad you mention the poblano sub--I know everyone loves hatch chiles, but I don't think I have ever even seen one!
Katie @ Recipe for Perfection says
I LOVE corn chowder, and I'm very excited to try a variation with hatch chiles!