Roasted Hatch Green Chili and Sweet Corn Chowder
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 soups ready in about 50 minutes pairs fresh or frozen sweet corn kernels, medium, finely chopped yellow onion, minced garlic cloves 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
Instructions
- 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.
- 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.
- Step 3: Stir in 3 tbsp all-purpose flour and cook for 2 minutes, stirring constantly to form a roux.
- 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.
- 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.
- Step 6: Serve hot, garnished with 2 tbsp chopped fresh cilantro.
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Frequently asked questions
How long does Roasted Hatch Green Chili and Sweet Corn Chowder take to make?
Total time is about 50 minutes (20 min prep + 30 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.
How do I store leftover Roasted Hatch Green Chili and Sweet Corn Chowder?
Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat covered in a 350°F oven for 10-12 minutes, or microwave at 70% power in 60-second bursts to keep minced garlic cloves from drying out.
Can I substitute ingredients in Roasted Hatch Green Chili and Sweet Corn Chowder?
Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.
How do I scale Roasted Hatch Green Chili and Sweet Corn Chowder for a different number of people?
The recipe is written for 6 servings. Multiply each ingredient by (your serving target / 6). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.
What goes well with Roasted Hatch Green Chili and Sweet Corn Chowder?
American soups like this pair well with a simple grain (rice, couscous, or crusty bread), a quick salad with acid (lemon vinaigrette, pickled onions), and a pan sauce or yogurt-based dip. Tap "Plan a meal with the AI" to get specific side suggestions.
