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Creamy Roasted Hatch Chile Corn Chowder Recipe with Crispy Tortilla Strips

creamy roasted hatch chile corn chowder - featured image
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A velvety chowder featuring smoky roasted Hatch chiles, sweet corn, tender potatoes, and crispy tortilla strips for a cozy, flavorful meal perfect for chilly evenings.

Ingredients

Scale
  • 4–5 medium fresh Hatch chiles, roasted and peeled
  • Kernels from 4 ears of fresh corn or about 2 cups frozen corn
  • 1 medium yellow onion, finely diced
  • 3 garlic cloves, minced
  • 2 medium russet potatoes, peeled and diced
  • 3 tablespoons unsalted butter
  • 3 tablespoons all-purpose flour (or gluten-free blend/cornstarch for gluten-free option)
  • 4 cups (960 ml) chicken or vegetable broth, low sodium recommended
  • 2 cups (480 ml) whole milk (or dairy-free milk alternative)
  • ½ cup sour cream (optional, or plant-based alternative)
  • Salt and freshly ground black pepper, to taste
  • 1 teaspoon ground cumin
  • Crispy tortilla strips from about 6 small corn tortillas, cut into thin strips and fried or baked until golden

Instructions

  1. Preheat broiler or oven to high (around 500°F/260°C). Roast Hatch chiles on a baking sheet, turning every 4-5 minutes until skins are blistered and blackened (about 15 minutes). Transfer to a bowl, cover tightly to steam for 10 minutes. Peel skins, remove stems and seeds, then chop roughly. Do not rinse after peeling.
  2. While chiles roast, cut corn kernels off cobs, dice potatoes, finely chop onion, and mince garlic.
  3. In a large pot, melt butter over medium heat. Add diced onion and cook until translucent, about 5 minutes. Stir in garlic and cook for 1 minute until fragrant, avoiding burning.
  4. Sprinkle flour over onion and garlic mixture, stirring constantly for 2-3 minutes to cook out raw flour taste and thicken chowder.
  5. Slowly pour in broth while whisking to avoid lumps. Add diced potatoes and bring to a gentle boil. Reduce heat and simmer until potatoes are tender, about 15 minutes.
  6. Add corn kernels and chopped roasted Hatch chiles to the pot. Simmer for 5-7 minutes to meld flavors and cook corn slightly.
  7. Lower heat and stir in milk, sour cream (if using), cumin, salt, and black pepper. Heat gently without boiling to avoid curdling. Adjust seasoning to taste.
  8. Heat a skillet with a couple tablespoons of oil over medium-high heat. Fry tortilla strips in batches until golden and crispy, about 2-3 minutes per batch. Drain on paper towels and season lightly with salt. Alternatively, bake strips at 375°F (190°C) for 10-15 minutes until crisp.
  9. Ladle chowder into bowls and top generously with crispy tortilla strips. Garnish with fresh cilantro or a squeeze of lime juice if desired.

Notes

Do not rinse Hatch chiles after peeling to retain smoky flavor. Stir constantly when making roux to avoid lumps. Simmer potatoes until tender to avoid crunchiness. Heat milk gently to prevent curdling. Test oil temperature before frying tortilla strips to ensure crispness without sogginess or burning. Prepare tortilla strips last to keep them crispy. For gluten-free, substitute flour with cornstarch or gluten-free blend and use gluten-free tortillas.

Nutrition

Keywords: Hatch chile chowder, corn chowder, creamy soup, roasted chiles, tortilla strips, cozy dinner, easy weeknight meal, southwestern recipe

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