Soup in the summer may sound strange, but not when you’re using fresh, seasonal ingredients. This recipe for Roasted Hatch Chile and Corn Chowder includes a favorite seasonal (and regional) treat: Hatch chiles.
When it’s time for Hatch chiles, many of us in the Southwest get excited. Hatch chiles are grown in the Hatch Valley of New Mexico and since Arizona is a neighbor, we can easily enjoy the harvest for a short time at the end of the summer.
I’ve had Hatch chiles that are on the hotter side and sometimes closer to mild, but they’ve always been flavorful and never too hot to eat. Hatch chiles are 5-6 inches long and are medium green in color (they begin to turn red as they ripen). People roast them and put them on burgers, in enchiladas and breakfast scrambles, and anything else you can think of. When they’re in season, they can bring on a frenzy for fans – like they do for me.
Ready, steady, roast
If you can get your hands on fresh Hatch chiles I highly recommend roasting some up and maybe even freezing some for the winter. And I definitely recommend using them to make a batch of this Roasted Hatch Chile and Corn Chowder.
How to roast Hatch chiles on a grill:
- Place the chiles over high heat (be sure to oil your grill grate first). Close the cover to the grill and cook them for 6-8 minutes. You’ll need to turn the chiles, but you want them to blacken and blister.
- Remove them from the grill and put them in a bowl. Cover the bowl with aluminum foil and let them sit for 5-10 minutes. The steam that accumulates will help to loosen the skin to make peeling the peppers easier.
- If you’re sensitive to hot peppers, consider wearing gloves to peel and seed the peppers. Gently pull away the thin layer of skin from each of the peppers. Slice off the top of the pepper (stem), then cut open the pepper and remove the seeds.
Note: Use gluten-free vegetable broth to keep this recipe gluten free.
Recipe for Roasted Hatch Chile and Corn Chowder
- 1/2 cup diced roasted Hatch chiles, skins and seeds removed
- 2 ears corn, roasted, then removed from the kernel
- 1 tablespoon olive oil
- 1 tablespoon butter
- 1/2 onion, diced
- 2 garlic cloves, minced
- 1-1/2 teaspoons cumin
- 1-1/2 teaspoons red chile powder
- 3 cups vegetable broth
- 1 cup heavy cream
- 1 large Russet potato, diced small
- 1/2 teaspoon salt
- 1/2 teaspoon ground black pepper
- Zest from 1 lime
- Juice from 1/2 lime
- 2 teaspoons fresh cilantro, torn
- Mexican crema (or sour cream) for garnish
- Add the olive oil and butter to a large stock pot over medium heat. When hot, add the onions and cook until they begin to soften. Add the garlic and cook for another 1-2 minutes, stirring.
- Add the vegetable broth and bring the mixture to a boil. Add the potatoes and the heavy cream and continue to boil until the potatoes soften.
- Add the cumin, red chile powder, salt, and pepper along with the corn, and diced chiles. Simmer for 5-8 minutes, and add the lime zest, juice, and cilantro.
- Remove 1/2 cup of the chowder and use a stick blender to puree the remaining chowder. Return the 1/2 cup of chowder to the mixture and stir.
- Remove from the heat and serve in individual bowls drizzled with Mexican crema or sour cream, and extra cilantro.