Hatch Chile Corn Chowder

You might also like another of my favorites - Mexican Street Corn Soup!

Hatch Chile Corn Chowder is creamy, rich, and just a little spicy. It's perfect for the chilly, drizzly autumn days ahead. It's quick and easy to make and it honestly gets better the next day.

I love soup.

When I was little we had the canned kind and we had it often. My  mom was a wonderful woman but cook she was not. When Dad was on one of his many business trips out of town dinner was soup and sandwiches more likely than not. She did make a homemade potato soup that was amazing - I still use the recipe - but anything else?

Campbells.

Oh, I am not complaining. I loved soup then and I love it now. It's just that I really had no idea that you could make soup without the use of a can opener until I was in my own home and in my own kitchen. It was an eye-opening experience.

Since that time I have made a lot of soup and experimented with a lot of recipes... even turning one of my favorite casseroles into stuffed pepper soup.

This easy Hatch Chile Corn Chowder recipe is one of my favorites. My oldest daughter's favorite soup is corn chowder but I think she likes this version even better than the original. Hatch chiles have a distinctive flavor but if they are unavailable poblanos work just fine. If you like a little extra heat you can even pop some canned chipotle in adobo in there but be careful!

I love serving this with chicken cream cheese crescent rolls!

4.50 from 18 votes

Hatch Chile Corn Chowder

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Creamy corn chowder with a Southwestern kick! Corn and Hatch chiles are simmered in a silky cumin scented broth for a filling soup that is both soothing and spicy.

Course Soup

Cuisine Southwestern

Prep Time: 5 minutes

Cook Time: 10 minutes

Total Time: 15 minutes

Servings:6

Calories:299

Author:Marye Audet-White

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Ingredients

1x2x3x

• ▢ 1 ½ cups onion, chopped
• ▢ 2 Hatch chiles, may substitute and 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, (not reduced fat or low fat)

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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.

Nutrition Facts

Calories: 299kcal | Carbohydrates: 24g | Protein: 8g | Fat: 20g | Saturated Fat: 11g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Trans Fat: 0.2g | Cholesterol: 55mg | Sodium: 437mg | Potassium: 431mg | Fiber: 3g | Sugar: 11g | Vitamin A: 878IU | Vitamin C: 36mg | Calcium: 109mg | Iron: 1mg

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