Hatch Chile Corn Chowder

The first spoonful of hatch chile corn chowder has a way of warming you in a way that feels both familiar and new at the same time.

It’s the smoky roasted flavor of hatch chiles that gives the chowder its heart, balanced by the natural sweetness of corn and the creamy base that ties everything together.

This bowl isn’t rushed—it feels slow-cooked and cared for, with vegetables layered in a way that lets each one add its own voice to the dish.

The roasted chiles bring depth, the potatoes give body, and the corn adds that gentle burst of sweetness in every bite.

A squeeze of fresh lime right at the end sharpens all those flavors, while the crisp tortilla strips and green onions on top keep each spoonful interesting.

It’s hearty without being heavy, full of texture without being messy, and it leaves you satisfied in a way that lingers long after the bowl is empty.

This is the kind of chowder that feels like a story told through food—simple ingredients cooked with attention, turning into something you’ll want to make again and again whenever the thought of a warm, flavorful bowl crosses your mind.

Table of Contents

Hatch Chile Corn Chowder Recipe

Ingredients

2 tablespoons olive oil
1 medium onion, finely chopped
3 garlic cloves, minced
2 medium carrots, diced
2 celery stalks, diced
2 roasted hatch chiles, peeled, seeded, and chopped
3 cups corn kernels (fresh or frozen, thawed)
2 medium potatoes, peeled and diced into small cubes
1 medium tomato, diced
1 teaspoon ground cumin
1 teaspoon smoked paprika
1 teaspoon dried oregano
4 cups vegetable broth
1 cup milk or half-and-half
Salt to taste
Black pepper to taste
1 teaspoon fresh lime juice
1 tablespoon chopped cilantro (optional for garnish)
3 tablespoons chopped green onions for topping
Handful of crispy tortilla strips for garnish

Instructions

Heat olive oil in a large soup pot over medium heat. Add the onion and sauté for 4–5 minutes until soft and translucent.
Stir in the garlic, carrots, and celery. Cook another 3 minutes, stirring occasionally so they don’t stick to the pot.
Add the roasted hatch chiles, corn, potatoes, and tomato. Sprinkle in cumin, smoked paprika, and oregano. Stir well to coat the vegetables with the spices.
Pour in the vegetable broth and bring to a gentle boil. Reduce heat to low, cover, and simmer for 20 minutes or until the potatoes are tender.
Using a potato masher or the back of a spoon, mash some of the chowder inside the pot to create a creamy texture while leaving chunks for a hearty bite.
Stir in the milk or half-and-half. Let the chowder heat through for about 5 minutes, but do not boil after adding dairy. Season with salt and black pepper to taste.
Remove from heat and add a splash of lime juice for brightness.
Ladle into bowls and top each serving with chopped green onions, tortilla strips, and a sprinkle of cilantro if desired.

What Makes Hatch Chile Corn Chowder Special?

Hatch chiles grow in New Mexico and have a smoky, slightly sweet flavor that makes this chowder different from regular corn soups. They balance heat with depth, giving the chowder a bold yet smooth taste.

When roasted, the flavor becomes richer and adds a gentle smokiness that pairs perfectly with the natural sweetness of corn.

How Spicy Is Hatch Chile Corn Chowder?

Hatch chiles can range from mild to hot, depending on the variety you use. The chowder written above keeps the spice balanced, so it’s warm but not overwhelming.

If you enjoy more heat, add an extra roasted chile or leave in some of the seeds. For a milder chowder, choose mild hatch chiles and add extra corn or potatoes to soften the flavors.

What Can I Serve With Hatch Chile Corn Chowder?

This chowder is satisfying on its own, but a few sides can turn it into a full meal:

Warm bread: Crusty bread or dinner rolls are perfect for dipping into the creamy chowder.
Fresh salad: A light green salad with lime dressing balances the richness of the soup.
Grilled meat or fish: Serve smaller bowls of chowder alongside grilled chicken or fish for a heartier dinner.
Tortilla chips: Crunchy chips with salsa or guacamole make a fun pairing with this chowder.

Can I Use Frozen Or Canned Corn Instead Of Fresh?

Yes, you can use any type of corn for this recipe. Fresh corn gives the chowder a natural sweetness and texture, but frozen kernels work almost the same.

If you use canned corn, drain it well before adding to the pot so the chowder doesn’t become watery. No matter which type you use, the flavor will still be delicious.

How Can I Make Hatch Chile Corn Chowder Creamier?

The recipe already balances creaminess with texture, but you can make it richer if you like. Here are some ideas:

Add extra dairy: A splash of heavy cream or more half-and-half will thicken the chowder.
Blend part of the soup: Use an immersion blender to puree half of the chowder, leaving the rest chunky.
Mash the potatoes more: Crushing more of the cooked potatoes into the broth gives it a naturally creamy texture.

Can I Make This Chowder Ahead Of Time?

Yes, this chowder actually tastes even better the next day because the flavors blend overnight. Cook it fully, let it cool, and refrigerate it in airtight containers. Reheat gently on the stove over low heat, adding a little extra broth or milk if it has thickened too much.

How Do I Store Hatch Chile Corn Chowder?

Storage is simple, and keeping it properly will help the chowder stay fresh:

In the refrigerator: Place cooled chowder in airtight containers and store for up to 4 days.
In the freezer: Freeze in freezer-safe containers or bags for up to 2 months. Leave some space at the top for expansion.
Reheating: Warm slowly on the stove over low heat. Avoid boiling after dairy has been added, as it may separate.

Can I Make This Chowder Vegan Or Dairy-Free?

Yes, it’s very easy to adapt without losing flavor. Replace the milk or half-and-half with unsweetened oat milk, almond milk, or coconut milk. For a creamier vegan option, stir in blended cashews or a scoop of coconut cream. The rest of the recipe stays the same, and you’ll still enjoy a rich, smoky chowder.

What Toppings Go Well With Hatch Chile Corn Chowder?

Toppings add freshness, crunch, and extra layers of flavor. Here are some favorites:

Green onions: Bright and sharp, they cut through the creaminess.
Tortilla strips: Add a crunchy texture that pairs well with the smooth chowder.
Cilantro: Gives a fresh, herbal note that balances the richness.
Shredded cheese: Melts into the hot chowder for extra indulgence.
Squeeze of lime: Enhances the smoky and sweet flavors with brightness.