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Creamy Roasted Hatch Chile and Sweet Corn Chowder Recipe with Cheddar Croutons

creamy roasted hatch chile and sweet corn chowder - featured image
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A cozy and flavorful chowder featuring smoky roasted Hatch chiles, sweet corn, and crispy cheddar croutons, perfect for chilly evenings and easy to prepare.

Ingredients

Scale
  • 4 medium Hatch chiles, roasted, peeled, and seeded
  • 3 cups fresh sweet corn kernels (about 4 ears) or frozen
  • 1 medium yellow onion, finely diced
  • 3 cloves garlic, minced
  • 2 medium russet potatoes (about 1 lb / 450 g), peeled and diced
  • 4 cups (1 quart) chicken or vegetable broth, low-sodium preferred
  • 1 ½ cups (12 fl oz) whole or 2% milk (can substitute almond or oat milk for dairy-free)
  • 3 tablespoons unsalted butter
  • 2 tablespoons all-purpose flour
  • Salt and freshly ground black pepper, to taste
  • 1 teaspoon smoked paprika
  • 1 teaspoon fresh thyme, chopped (optional)
  • 1 ½ cups sharp cheddar cheese, shredded
  • 4 slices baguette or country bread, cubed
  • 2 tablespoons olive oil

Instructions

  1. Preheat oven to 425°F (220°C). Place Hatch chiles on a baking sheet and roast for 15-20 minutes, turning occasionally, until skins are blistered and charred.
  2. Remove chiles from oven and place in a bowl covered with plastic wrap to steam for 10 minutes.
  3. Peel off skins, slice open chiles, remove seeds and membranes, then dice the flesh and set aside.
  4. In a large heavy-bottomed pot, melt butter over medium heat. Add diced onion and cook for 5 minutes until translucent.
  5. Add minced garlic and cook for 1 minute, stirring carefully to avoid burning.
  6. Sprinkle flour over onions and garlic, stirring constantly for 2 minutes to cook the raw flour taste.
  7. Slowly whisk in broth, ensuring no lumps form. Add diced potatoes and bring to a gentle boil.
  8. Reduce heat and simmer for about 15 minutes until potatoes are tender.
  9. Stir in sweet corn kernels and diced roasted chiles. Simmer for another 5-7 minutes.
  10. Using an immersion blender, blend about half the chowder in the pot until creamy but still chunky.
  11. Pour in milk and stir gently. Add smoked paprika, fresh thyme (if using), salt, and pepper to taste.
  12. Warm through gently without boiling to avoid curdling. Adjust seasoning as needed.
  13. To make cheddar croutons, toss bread cubes with olive oil and half the shredded cheddar.
  14. Spread on a baking sheet and bake at 375°F (190°C) for 10-12 minutes until golden and crispy.
  15. Ladle chowder into bowls and top generously with cheddar croutons. Garnish with extra cheddar or fresh herbs if desired.

Notes

Steam the roasted chiles after roasting to loosen skins for easy peeling. Blend half the chowder for creamy texture without heavy cream. Watch cheddar croutons closely to avoid burning. For vegan version, substitute butter with olive oil, use vegetable broth, plant-based milk, and vegan cheddar cheese. Add a splash of broth or milk if chowder is too thick. Reheat gently on stovetop to avoid curdling.

Nutrition

Keywords: Hatch chile chowder, sweet corn chowder, creamy chowder, cheddar croutons, roasted chiles, comfort food, easy chowder recipe

Find it online: https://grubella.com/creamy-roasted-hatch-chile-and-sweet-corn-chowder-recipe-with-cheddar-croutons-made-easy/