Hatch Chile Corn Chowder

A bowl of this creamy Hatch chile corn chowder is the perfect way to enjoy fresh Hatch chiles while they're in season, but frozen or canned peppers make it just as delicious year-round. This budget-friendly dinner is made with corn and Hatch chiles simmered in a rich cumin-scented broth that gets tangy flavor from cream cheese. It's a filling soup that is both soothing and a touch spicy. Perfect for chilly fall weather.

Course Soup

Cuisine Southwestern

Prep Time 5

Cook Time 10

Total Time 15

Servings

Calories 299kcal

Author Marye Audet-White

Equipment

Stock pot

Ingredients

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.

Video

Notes

Storage:

Let the chowder cool a little before portioning it into an airtight container. Keep it in the fridge for up to five days. You can freeze hatch chile corn chowder but I don't recommend it. The cream cheese tends to thaw with a very grainy texture.

Tips:

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