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Creamy Hatch Chili Chicken Corn Chowder Recipe

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A smoky, creamy chowder featuring roasted Hatch chilis, tender chicken, and sweet corn. This comforting soup comes together in about 45 minutes and is perfect for weeknight dinners or meal prep.

Ingredients

Scale
  • 6–8 medium Hatch chilis (fresh, or canned/frozen)
  • 1.5 lbs boneless skinless chicken breasts (about 2 large)
  • 3 cups corn kernels (fresh, frozen, or canned, drained)
  • 1 large yellow onion, diced
  • 4 cloves garlic, minced
  • 4 cups low-sodium chicken broth
  • 1 cup heavy cream
  • 2 tablespoons unsalted butter
  • 2 tablespoons all-purpose flour
  • 1 teaspoon ground cumin
  • 1/2 teaspoon smoked paprika (optional)
  • Salt and black pepper to taste (start with 1 tsp salt, 1/2 tsp pepper)
  • 1/4 cup fresh cilantro, chopped (for garnish)
  • Lime wedges (for serving)

Instructions

  1. Roast the Hatch chilis: Place chilis directly on a gas burner over medium-high heat, turning with tongs every 2-3 minutes until skins are blistered and charred all over (about 10 minutes). For electric stoves, broil on a baking sheet 4-5 inches from heat for 8-10 minutes, turning halfway.
  2. Steam and peel the chilis: Transfer roasted chilis to a bowl, cover tightly with plastic wrap or a plate, and let steam for 5 minutes. Once cool enough to handle, rub off blackened skins, remove stems and seeds, and chop the flesh roughly. Do not rinse.
  3. Cook the chicken: Season chicken breasts with salt and pepper. In a large Dutch oven over medium heat, melt 1 tablespoon butter. Add chicken and cook 4-5 minutes per side until golden brown and cooked through (internal temperature 165°F). Transfer to a plate, let rest, then shred with two forks.
  4. Sauté the aromatics: Add remaining 1 tablespoon butter to the same pot. Add diced onion and cook 3-4 minutes until translucent, scraping up browned bits. Add minced garlic and cook 1 minute more until fragrant.
  5. Build the base: Sprinkle flour over onions and garlic. Stir constantly for 1-2 minutes until mixture forms a thick paste.
  6. Add liquids and seasonings: Slowly pour in chicken broth while whisking continuously to prevent lumps. Add ground cumin, smoked paprika, and chopped roasted Hatch chilis. Bring to a gentle simmer, stirring occasionally.
  7. Add corn and chicken: Stir in corn kernels and shredded chicken. Let simmer gently for 10 minutes. Taste and adjust salt and pepper as needed.
  8. Finish with cream: Reduce heat to low. Slowly stir in heavy cream. Let warm through for 2 minutes—do not let boil.
  9. Optional: Partially blend: Use an immersion blender to give the chowder 3-4 quick pulses for extra creaminess without pureeing everything.
  10. Serve and garnish: Ladle into bowls. Top with fresh chopped cilantro and a squeeze of lime juice. Serve with crusty bread or tortilla chips.

Notes

Roast chilis properly for best smoky flavor. Add cream over low heat to prevent curdling. Season in layers for complex taste. Don’t overcook corn. Let chowder rest 5-10 minutes before serving for flavors to meld.

Nutrition

Keywords: Hatch chili, chicken, corn, chowder, creamy, soup, Southwest, comfort food

Find it online: https://siennaspoon.com/creamy-hatch-chili-chicken-corn-chowder-recipe/