Hatch Chile Corn Chowder

Creamy corn chowder with a Southwestern kick! Corn and Hatch chiles are simmered in a silky cumin scented broth for a...
Contributor
Hatch Chile Corn Chowder

Marye Audet

Creamy corn chowder with a Southwestern kick! Corn and Hatch chiles are simmered in a silky cumin scented broth for a filling soup that is both soothing and spicy.

For more great recipes like this one, visit Restless Chipotle.

Ingredients

  • 1 1/2 Cup onion, chopped
  • 2 Hatch chiles, seeded and chopped
  • 2 Tablespoons butter
  • 1 Tablespoon all-purpose flour
  • 1 Teaspoon ground cumin
  • 16 Ounces frozen corn kernels
  • 2 Cups chicken stock
  • 1 Cup whole milk
  • 8 Ounces cream cheese (not reduced fat)

Directions

In a large saucepan sauté the onions and chiles in the butter. Stir in the flour and cumin. Cook over low heat, stirring constantly for a minute or two. Add the corn and chicken stock, and bring to a simmer.

While the soup is simmering, mix the milk and cream cheese in a microwave safe bowl. Microwave for 2 minutes, stirring every few minutes, until the cheese has softened. Whisk smooth and add slowly to the simmering soup, stirring constantly. Heat through, being careful not to boil. Serve with chopped cilantro.

Chile Shopping Tip

Fresh peppers get hotter as they age; they will achieve a more reddish hue and sometimes develop streaks in the skin.

Chile Cooking Tip

There are 60 varieties of chile peppers, many of which are used in Mexican cooking. Handle them with care. When handling the spicier kinds, gloves are recommended. Always wash your hands with soap and warm water before touching your eyes.