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Creamy Hatch Green Chile Corn Chowder Recipe with Bacon and Cheddar

creamy Hatch green chile corn chowder - featured image
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A cozy, creamy chowder featuring smoky bacon, sweet corn, spicy Hatch green chiles, and sharp cheddar cheese, perfect for easy weeknight meals.

Ingredients

Scale
  • 6 slices thick-cut bacon
  • 1 medium yellow onion, finely chopped
  • 3 cloves garlic, minced
  • 2 cups roasted and diced Hatch green chiles (fresh or canned fire-roasted)
  • 3 cups fresh corn kernels (about 4 ears; frozen or canned drained works)
  • 2 medium Yukon Gold potatoes, peeled and diced
  • 4 cups chicken or vegetable broth (low sodium preferred)
  • 1 cup milk (whole or 2%; almond or oat milk as substitutes)
  • 1 ½ cups shredded sharp cheddar cheese
  • 3 tablespoons all-purpose flour (or gluten-free blend for GF)
  • 2 tablespoons butter
  • Salt and pepper to taste
  • Optional garnishes: chopped fresh cilantro or green onion, extra cheddar, crispy bacon bits

Instructions

  1. Cook the bacon in a large pot over medium heat until crisp, about 8 minutes, flipping occasionally. Remove bacon and drain on paper towels. Leave bacon fat in the pot.
  2. Add butter to the bacon fat. Once melted, sauté the chopped onion over medium heat until softened and translucent, about 5 minutes. Stir in minced garlic and cook for 30 seconds until fragrant.
  3. Sprinkle flour over the onions and garlic. Stir continuously for 1-2 minutes to form a roux, being careful not to brown or burn it.
  4. Slowly pour in broth while stirring. Add diced potatoes. Increase heat to medium-high and bring to a simmer. Cook until potatoes are tender, about 15 minutes.
  5. Stir in corn kernels and diced Hatch green chiles. Simmer for 5 minutes to meld flavors.
  6. Lower heat to medium-low. Stir in milk and shredded cheddar cheese until melted and smooth. Season with salt and pepper to taste. Add more milk or broth if chowder is too thick.
  7. Crumble cooked bacon and stir most into the chowder, reserving some for garnish.
  8. Ladle chowder into bowls and garnish with remaining bacon, extra cheddar, and chopped cilantro or green onion if desired. Serve warm.

Notes

Use an immersion blender to puree about a third of the chowder before adding cheese for a creamier texture without losing chunkiness. Adjust salt carefully as bacon and cheddar add saltiness. Fresh roasted Hatch chiles are best, but canned fire-roasted or poblano peppers are good substitutes. For gluten-free, replace flour with cornstarch or gluten-free blend. For dairy-free, use coconut milk and vegan cheese alternatives. Leftovers keep well refrigerated for 3 days; freeze without dairy and add fresh when reheating.

Nutrition

Keywords: Hatch green chile, corn chowder, bacon, cheddar, creamy soup, easy weeknight meal, comfort food, smoky, spicy

Find it online: https://cravemila.com/creamy-hatch-green-chile-corn-chowder-recipe-with-bacon-and-cheddar-perfect-for-easy-weeknight-meals/