Hatch Chile Corn Chowder

Hatch Chile Corn Chowder
3.4 from 5 ratings
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.
Hatch Chile Corn Chowder
  • 1 1/2 cup onion, chopped
  • 2 hatch chiles, seeded and chopped
  • 2 tablespoon butter
  • 1 tablespoon all-purpose flour
  • 1 teaspoon ground cumin
  • 16 ounce frozen corn kernels
  • 2 cup chicken stock
  • 1 cup whole milk
  • 8 ounce cream cheese (not reduced fat)
  1. 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.
  2. 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.