Roasted Hatch Green Chili and Sweet Corn Chowder

By AislePrompt Editorial · Published 2026-06-11 · Updated 2026-06-11

A warming chowder combining roasted Hatch green chilis and sweet Colorado corn, simmered with potatoes and cream for a rich, comforting bowl. This American-inspired soup recipe, ready in about 50 minutes, pairs Hatch green chilis, sweet corn kernels, russet potatoes for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 280 calories and feeds 6, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Ingredients

• 4 large, roasted and peeled Hatch green chilis
• 2 cups fresh or frozen sweet corn kernels
• 2 medium, peeled and diced into 1/2-inch cubes russet potatoes
• 1 medium, finely chopped yellow onion
• 3, minced garlic cloves
• 3 tbsp unsalted butter
• 3 tbsp all-purpose flour
• 4 cups chicken broth
• 1 cup heavy cream
• 1 1/2 tsp salt
• 1/2 tsp black pepper
• 1/2 tsp smoked paprika
• 2 tbsp chopped for garnish fresh cilantro

The stock pot we’d simmer this in → Best Stock Pots for 2026: Top Picks + Buying Guide

Instructions

1. Step 1: Roast 4 large Hatch green chilis over an open flame or under a broiler until skins are charred and blistered, about 8-10 minutes, turning frequently. Place in a bowl covered with plastic wrap for 10 minutes, then peel, seed, and chop coarsely.
2. Step 2: In a large pot, melt 3 tbsp unsalted butter over medium heat. Add 1 medium finely chopped yellow onion and 3 minced garlic cloves, sauté for 5 minutes until soft and fragrant.
3. Step 3: Stir in 3 tbsp all-purpose flour and cook for 2 minutes, stirring constantly to form a roux.
4. Step 4: Gradually whisk in 4 cups chicken broth, ensuring no lumps form. Add 2 diced russet potatoes and 2 cups sweet corn kernels, bring to a simmer and cook for 15 minutes until potatoes are tender.
5. Step 5: Add the chopped roasted Hatch green chilis, 1 1/2 tsp salt, 1/2 tsp black pepper, and 1/2 tsp smoked paprika. Stir in 1 cup heavy cream and simmer for an additional 5 minutes until chowder thickens slightly.
6. Step 6: Serve hot, garnished with 2 tbsp chopped fresh cilantro.