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
Equipment for this recipe
Top-rated tools to make this recipe successfully.
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.
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.
