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Creamy Roasted Hatch Green Chili Corn Chowder with Crispy Bacon

roasted hatch green chili corn chowder - featured image
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A creamy, smoky, and slightly spicy corn chowder featuring roasted whole Hatch green chilies and crispy bacon, perfect for cozy fall evenings.

Ingredients

Scale
  • 4–5 large whole Hatch green chilies, roasted and peeled
  • 4 cups fresh corn kernels (from 4–5 ears) or frozen corn
  • 6 slices crispy bacon, chopped
  • 1 medium yellow onion, finely chopped
  • 3 garlic cloves, minced
  • 3 tablespoons unsalted butter
  • 3 tablespoons all-purpose flour (use gluten-free flour for GF option)
  • 4 cups low sodium chicken broth
  • 1 cup heavy cream
  • 2 medium Yukon Gold potatoes, diced
  • Salt and black pepper, to taste
  • 1 teaspoon smoked paprika
  • Fresh cilantro, optional for garnish

Instructions

  1. Preheat oven to 425°F (220°C). Place whole Hatch chilies on a baking sheet and roast for 20-25 minutes, turning occasionally, until skins are blistered and blackened.
  2. Transfer roasted chilies to a bowl and cover with plastic wrap or a kitchen towel for 10 minutes to steam. Peel off skins, remove seeds, and roughly chop the flesh.
  3. In a large pot over medium heat, cook chopped bacon until crispy, about 7-8 minutes. Remove bacon bits with a slotted spoon and set aside, leaving rendered fat in the pot.
  4. Add butter to the bacon fat. Once melted, sauté chopped onion for 4-5 minutes until translucent. Add minced garlic and cook for 1 more minute, avoiding burning.
  5. Sprinkle flour over the onion-garlic mixture and stir continuously for 2 minutes to cook out raw flour taste and thicken the base.
  6. Slowly whisk in chicken broth, ensuring no lumps form. Add diced potatoes and bring to a simmer. Cook for about 15 minutes until potatoes are tender.
  7. Stir in corn kernels and chopped Hatch chilies. Simmer for 5-7 minutes to meld flavors.
  8. Add heavy cream and cooked bacon bits. Heat gently without boiling to avoid curdling. Season with salt, black pepper, and smoked paprika to taste.
  9. Ladle chowder into bowls, garnish with fresh cilantro if desired, and serve warm.

Notes

Roast the chilies whole for best smoky flavor and peel skins carefully to avoid bitterness. Do not drain all bacon fat; it adds richness. Stir roux constantly to prevent lumps. Avoid boiling after adding cream to prevent curdling. Adjust seasoning at the end. For dairy-free, substitute heavy cream with coconut cream and butter with olive oil. For vegetarian, use vegetable broth and omit bacon or replace with smoked tempeh or mushrooms.

Nutrition

Keywords: Hatch green chili, corn chowder, creamy chowder, roasted chilies, bacon, fall recipe, comfort food, smoky chowder

Find it online: https://dahliadishes.com/creamy-roasted-hatch-green-chili-corn-chowder-recipe-with-crispy-bacon-perfect-for-fall/