Easy corn chowder with a Southwestern kick takes just 15 minutes to make! This budget-friendly dinner is made with corn and Hatch chiles simmered in a creamy, cumin-scented broth. It's a filling soup that is both soothing and spicy. Perfect for chilly fall weather.
16ounces corn kernelsI use fire roasted corn, frozen
2cupschicken stock
1cupwhole milk
8ouncescream cheeseroom 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:Hatch chile corn chowder tastes even better the second time around!Let the chowder cool a little before portioning it into an airtight container. Keep it in the fridge for up to five days.Reheat the chowder in a large soup pot on the stove, or pop it in the microwave for quicker results.From a food safety standpoint, you can freeze hatch chile corn chowder. However, the cream cheese tends to thaw with a very grainy texture, so I don't recommend storing leftovers in the freezer.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.
Have a few extra minutes? Roast (broil) the fresh chiles in your oven until the skin gets blackened and blistery. This will deepen their flavor and give the chowder an extra smoky taste.
Use pre-diced onion to speed up prep! You can usually find them near the produce section in your local grocery store.
Does everyone in your family prefer a different spice level? Use canned green chilies instead of hatch. Then, add cayenne or hot sauce when serving for those who want more heat.
Don't use reduced-fat or low-fat dairy—it'll make your hatch chile corn chowder taste a little watery.