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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. 
4.79 from 19 votes
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 tablespoon neutral oil
  • 3 tablespoon butter
  • 1 cup onion yellow or white, chopped
  • ½ cup red or green bell pepper chopped
  • 2 teaspoon garlic chopped
  • 1 teaspoon oregano
  • ½ teaspoon salt or to taste
  • ¼ teaspoon pepper or to taste
  • 5 tablespoon 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 ½ cup canned corn juice
  • 1 cup milk
  • 1 cup cream or ½ and ½
  • 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
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