♊𝓛𝓲𝓾𝓭𝓶𝓲𝓵𝓴𝓪🤍🩶🖤
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Monday 10 August 2026 12:06:39 GMT
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![Hatch Chile & Corn Chowder 🌶️🌽 Hatch chile season is HERE, and there’s no better way to celebrate than with this cozy, flavorful chowder. Sweet summer corn + roasted Hatch chiles = a match made in heaven! 🤤 Ingredients: •3 Hatch chile peppers (or, 2 [4 oz] cans diced green chiles) •1 lb red potatoes, cut into 1/2” cubes •1 (14.5 oz) container mirepoix (or 1 cup diced yellow onion, 1/2 cup diced celery, 1/2 cup diced carrot) •3 garlic cloves, minced •4 cups chicken/veggie broth •2 (15 oz) cans corn kernels, drained •4 oz cream cheese •2 bay leaves •1 tsp cumin •2 tsp chicken/veggie bouillon •Black pepper, to taste •Topping ideas: chopped roasted hatch chilies, chopped chives/green onions, cilantro, shredded cheese, cooked bacon, dollop of Greek yogurt/sour cream Instructions: 1. (Skip step if using canned/pre-roasted chiles). Broil Hatch chiles 15-20 minutes, flipping halfway, until skins are blackened. Remove chiles from broiler. Place in a bowl, cover with foil, and steam 5 minutes. Then, carefully remove skin and stems. If you prefer less spicy, also remove seeds (keep seeds if you like spice). Roughly chop chiles and set aside. 2. Add all ingredients (except toppings) to slow cooker. Cook on HIGH for 3 hours or LOW for 6 hours. 3. Remove bay leaves. Use an immersion blender to purée most of the soup, leaving some chunks (if you do not have an immersion blender, use a standard blender working in batches). 4. Serve with optional toppings. I did white cheddar, extra Hatch chiles, bacon, and green onions. #hatchchile #summerrecipes #soupseason](/video/cover/7537825713760521503.webp)
