Hatch Chile Chicken Corn Chowder: Easy & Delicious

Hatch Chile Chicken Corn Chowder: Easy & Delicious

This Hatch Chile Chicken Corn Chowder is silky, smoky, and hearty. It pops with a little heat from the chile, a little sweet from the corn, and smooth creamy melted cheese. 

Using Hatch chiles brings an authentic flavor to this hearty chicken corn chowder but it’s really versatile with other ingredients. Feel free to leave the chicken out, or add in other veggies that you have – we often add zucchini to this chowder.

Hatch Chiles are a family favorite. 

Homegrown certified Hatch Green Chiles. Seeds from Sandia Seed Co. Or use frozen or canned chiles.
To a 5qt pot add butter, oil, chopped onion.
Add garlic, chopped red & green peppers, oregano, salt & pepper.
Add flour & chicken or veggie broth. Simmer, scraping bottom of the pan.
Add cooked shredded chicken, roasted Hatch chile, and corn.
Add whole milk (or cream, or 1/2 & 1/2). Taste for seasoning.
Important step: turn off the heat & add cheese gradually, stirring after each addition.
Serve & top with cheese and cilantro if desired.
Heats up beautifully the next day… almost better! Get the full recipe at A Food Lover’s Life.
Check out my other content @afoodloverslife on Jumprope.

Are Hatch chiles spicy?

I would describe the heat in my Hatch recipes as more as complex smoky pepper flavor rather than being ‘hot’. It’s vibrant but not spicy. The heat level has everything to do with our selection of Hatch chile seeds.

There are varying Scoville levels with Hatch. We source our certified Hatch seeds from Sandia Seed Company. Scoville ranges from the low 1,000 for the Green Mild Hatch to a fiery Hatch Rattlesnake of 20,000.

What kind of Hatch Chiles are easy to grow in a home garden?

We’ve found quality seeds matter & purchase our seeds from Sandia Seed Company. They have a high germination rate and are easy to grow!
Our favorites are:
Hatch Green Mild
Green Medium
Hatch Medium Red
Big Jim
Nu-Mex or NM 6-4
Joe Parker

A large cast iron pot filled with Hatch Chile Chicken Corn Chowder, cilantro, and side bowls of smoked Hatch Chile and peppers.

Estimating how many Hatch peppers you need.

Generally about 12 – 13 LARGE Hatch peppers = 1 lb of roasted pepper. Once you remove the skin, stem, and de-seed the pepper the yield will be just shy of 2 cups of pepper flesh (either whole or roughly chopped).

This recipe uses 2 cups of prepared Hatch Chile that’s been roasted, de-stemmed, skinned, and seeded. Then roughly chopped. About 12-15 peppers.

Don’t have fresh Hatch Chiles? No problem! 

Look for canned Hatch chile peppers at the grocery store near the salsa, refried beans, etc. And our grocery store also sells them frozen. They’re located near the frozen burritos and there’s a mild and a hot option. 


If you liked this Hatch Chile Chicken Corn Chowder recipe you might also like Hatch Green Chile Relleno Casserole.

A bowl of Hatch Chile Chicken Corn Chowder with a spoon in it, on napkins and wicker placemat, side bowls of smoked Chile next to it with peppers and cilantro garnish.

Hatch Chile Chicken Corn Chowder

This Hatch Chile Chicken Corn Chowder is silky, smoky, and hearty. It pops with a little heat from the chile, a little sweet from the corn, and smooth creamy melted cheese. 
5 from 1 vote
Prep Time 30 mins
Cook Time 30 mins
Total Time 1 hr
Course Brunch, Main Course, Soup
Cuisine Mexican
Servings 8
Calories 444 kcal


  • 3 Tbsp neutral oil
  • 3 Tbsp butter
  • 1 cup onion yellow or white, chopped
  • 1/2 cup red or green bell pepper chopped
  • 2 tsp garlic chopped
  • 1 tsp oregano
  • 1/2 tsp salt or to taste
  • 1/4 tsp pepper or to taste
  • 5 Tbsp flour
  • 3 cups chicken broth
  • 2 cups Hatch chiles roasted, peeled, deseeded, and chopped (see note)
  • 2 cups cooked chicken shredded
  • 1 can corn with 1/2 cup canned corn juice
  • 1 cup milk
  • 1 cup cream or 1/2 and 1/2
  • 6 oz cheddar cheese shredded
  • cilantro for garnish, if desired


  • In a large pot sauté onion in butter & oil over medium to med-high heat until becoming translucent – about 3 minutes.
  • Add chopped red bell pepper, garlic, oregano, salt & pepper
    Stir until aromatics bloom. About 2 minutes.
  • Add flour and whisk until all veggies are coated and a film starts to form on the bottom of the pan.
    Add chicken broth. Whisk vigorously, adjusting the heat, until mixture comes to a simmer and starts to thicken.
    Scrape the bottom of the pot to release all the fond (the browned bits from the veggies & flour).
  • Add chicken, chiles, and corn.
    Stir and allow to come back to a simmer.
  • Add milk & cream.
    Stir, allowing to come back to a simmer.
    Taste for seasoning.
  • *Important* Before adding the cheese, turn OFF the heat and remove from the burner area. Add the cheese in small batches, completely stirring it in after each addition. This method will prevent the cheese from separating (also called breaking).
  • Serve & enjoy!


2 cups hatch chilis, rough chopped (roasted, de-seeded, peeled) = 12 large hatch chiles = 1 lb (16oz) 


Calories: 444kcalCarbohydrates: 23gProtein: 19gFat: 32gSaturated Fat: 16gCholesterol: 104mgSodium: 815mgPotassium: 400mgFiber: 3gSugar: 7gVitamin A: 1274IUVitamin C: 27mgCalcium: 229mgIron: 1mg
Keyword chicken, chile, hatch, cheese, soup, corn
Tried this recipe?Let us know how it was!

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