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Creamy Hatch Green Chili Corn Chowder Recipe with Crispy Bacon

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A comforting and creamy chowder featuring roasted Hatch green chilis, sweet corn, and crispy bacon topping. Perfect for cozy dinners with a smoky, spicy, and sweet flavor balance.

Ingredients

Scale
  • 3–4 medium Hatch green chilis, roasted and diced (fresh or canned roasted)
  • 3 cups fresh corn kernels (from about 4 ears) or frozen corn
  • 1 medium yellow onion, finely chopped
  • 3 garlic cloves, minced
  • 2 medium celery stalks, diced
  • 2 medium Yukon Gold potatoes, peeled and diced
  • 4 cups chicken broth or vegetable broth (homemade or low sodium store-bought)
  • 1 cup heavy cream (240 ml; can substitute half-and-half for lighter chowder)
  • 3 tablespoons unsalted butter
  • 1 teaspoon smoked paprika
  • 1/2 teaspoon cumin
  • Salt and freshly ground black pepper to taste
  • Fresh cilantro or parsley, chopped (optional garnish)
  • 6–8 thick-cut bacon strips

Instructions

  1. Place bacon strips in a cold large skillet. Turn heat to medium and cook until crispy and browned, about 8-10 minutes, turning occasionally. Transfer bacon to a paper towel-lined plate, crumble or chop once cooled, and set aside. Reserve bacon fat in the pan.
  2. In a large pot or Dutch oven, melt unsalted butter with 2 tablespoons of reserved bacon fat (or all butter if preferred) over medium heat. Add chopped onions, celery, and garlic. Cook, stirring frequently, until softened and translucent, about 5-7 minutes.
  3. Stir in diced potatoes, smoked paprika, cumin, salt, and pepper. Cook for 2 minutes, coating the potatoes and veggies in spices.
  4. Pour in chicken or vegetable broth and bring to a boil. Reduce heat and simmer gently for 15-20 minutes until potatoes are tender and easily pierced with a fork.
  5. Add corn kernels and diced Hatch green chilis. Simmer for another 5-7 minutes to meld flavors and heat through.
  6. Lower heat and slowly stir in heavy cream. Heat through without boiling to prevent curdling. Taste and adjust seasoning as needed.
  7. Optional: Use an immersion blender to puree about half the chowder for a creamier texture while retaining some chunks.
  8. Ladle chowder into bowls and generously sprinkle with crispy bacon bits. Garnish with fresh cilantro or parsley if desired.

Notes

Save some bacon fat to sauté aromatics for extra smoky flavor. Avoid boiling after adding cream to prevent curdling. If chowder is too thick, add broth or water to loosen. Recipe scales well for doubling. For vegetarian version, omit bacon and use vegetable broth with smoked paprika and liquid smoke. For dairy-free, substitute cream with coconut or cashew cream and butter with plant-based alternatives.

Nutrition

Keywords: Hatch green chili, corn chowder, creamy chowder, crispy bacon, comfort food, southwestern recipe, easy chowder, smoky soup

Find it online: https://prismtaste.com/creamy-hatch-green-chili-corn-chowder-recipe-with-crispy-bacon-easy-and-delicious/