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Creamy Roasted Hatch Green Chile Corn Chowder Recipe with Crispy Tortilla Strips

creamy roasted hatch green chile corn chowder - featured image
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A cozy, comforting chowder featuring smoky roasted Hatch green chiles, sweet corn, and creamy texture topped with crispy tortilla strips. Perfect for chilly evenings and crowd-pleasing meals.

Ingredients

Scale
  • 4–5 medium roasted Hatch green chiles, peeled and chopped (or Anaheim chiles as substitute)
  • 3 cups fresh or frozen corn kernels
  • 2 medium yellow potatoes, diced
  • 1 large yellow onion, finely chopped
  • 3 garlic cloves, minced
  • 4 cups (32 fl oz) low sodium vegetable broth
  • 1 cup (8 fl oz) heavy cream (or half-and-half for lighter version)
  • 3 tablespoons unsalted butter
  • 1 teaspoon ground cumin
  • 1 teaspoon smoked paprika
  • Salt and black pepper to taste
  • About 1 cup crispy tortilla strips (homemade or store-bought)
  • Optional: chopped fresh cilantro for garnish
  • Optional: wedge of lime for serving

Instructions

  1. Roast the Hatch green chiles on a hot cast iron skillet or under the broiler for 10-15 minutes, turning frequently until skin is blackened and blistered. Transfer to a bowl and cover to steam for 10 minutes.
  2. Peel off the charred skin from the chiles, remove seeds if desired, and chop roughly.
  3. Dice potatoes into ½-inch cubes, finely chop onion, and mince garlic. Cut fresh corn kernels off the cob if using fresh.
  4. In a large heavy-bottomed pot, melt butter over medium heat. Add onion and cook until translucent, about 5 minutes. Add garlic and cook for 1 minute without browning.
  5. Stir in ground cumin and smoked paprika, cooking for 30 seconds to release aroma.
  6. Add diced potatoes and chopped roasted chiles, stirring to coat evenly.
  7. Pour in vegetable broth and bring to a boil. Reduce heat and simmer for 15 minutes until potatoes are tender.
  8. Add corn kernels and simmer for another 5 minutes.
  9. Lower heat to medium-low and slowly stir in heavy cream. Heat gently without boiling. Season with salt and pepper to taste. Add more broth or water if chowder is too thick.
  10. Prepare crispy tortilla strips by cutting corn tortillas into thin strips and frying in oil until golden and crisp, or bake for a lighter version. Drain and season with salt.
  11. Ladle chowder into bowls, top with crispy tortilla strips and optional cilantro. Serve with lime wedge if desired.

Notes

Roast chiles patiently, turning frequently for even blistering. Avoid boiling after adding cream to prevent curdling. Season gradually to avoid over-salting. Crispy tortilla strips add essential texture and should be added fresh at serving. For dairy-free, substitute heavy cream with full-fat coconut milk and butter with olive oil. For vegan, omit butter and tortilla strips or use plant-based alternatives.

Nutrition

Keywords: Hatch green chile, corn chowder, creamy soup, roasted chiles, tortilla strips, comfort food, easy soup recipe

Find it online: https://forkmila.com/creamy-roasted-hatch-green-chile-corn-chowder-recipe-with-crispy-tortilla-strips/