Smoky Corn Chowder with Roasted Hatch Chiles and Crispy Tortilla Strips - A delicious recipe by DigiDish

Smoky Corn Chowder with Roasted Hatch Chiles and Crispy Tortilla Strips

Get ready to fire up your taste buds! This Smoky Corn Chowder brings together sweet corn, bold roasted Hatch chiles, and crispy tortilla strips for a bowl full of comfort with a kick. It’s creamy, hearty, and perfect for soup season—let’s get cooking and chow down together!

4.5 out of 5 (2 ratings)

Oh, how I love soup season! There’s just something magical about cozying up with a bowl of homemade goodness, especially when it’s packed with bold flavors and textures that keep your taste buds guessing. Today, I’m bringing you a recipe that feels like a warm hug with a little attitude: Smoky Corn Chowder with Roasted Hatch Chiles and Crispy Tortilla Strips. This is comfort food taken to the next level, my friends. It's creamy, a bit smoky, surprisingly lively, and everything you didn’t know you needed in a single spoonful. Grab your ladle because this one's a party in a pot.

Smoky Corn Chowder With Roasted Hatch Chiles And Crispy Tortilla Strips Recipe

What makes this recipe truly special is the marriage of bold and balanced flavors. Sweet, juicy corn is the star here, but it’s the roasted Hatch chiles that take it to a spicy, smoky paradise. Hatch chiles, native to New Mexico, have this unique ability to turn up the heat without overpowering the natural sweetness of the corn. Add a dash of smoked paprika, some tender chunks of potato, and a splash of earthy cumin, and you’ve got a chowder that’s brimming with depth. And let’s not forget the crispy tortilla strips sprinkled on top. They give you that irresistible crunch that makes every bite a textural adventure. Every ingredient in this dish plays its part beautifully!

Before you dive in, let me share a little secret to perfecting this chowder. Fresh corn is the way to go if you can get it, as those sweet kernels pop with flavor when they’re in season. But frozen works just as well in a pinch—no judgment here! When roasting the Hatch chiles, make sure to char their skins until they’re blistered and blackened; this step is crucial for that smoky depth. If you’re sensitive to spice, you can use mild Hatch chiles or even substitute poblano peppers. And for my vegan friends out there, simply swap out the cream for coconut milk or a cashew-based cream—it’s just as luxurious.

I dare you to make this chowder and not fall head over heels for it. Serve it with a spritz of fresh lime, some cilantro, and maybe even a dollop of sour cream for extra indulgence. The best thing? It’s endlessly adaptable. Feeling fancy? Add some smoked shrimp or bacon crumbles. Want a vegetarian powerhouse? Toss in some black beans. Whatever you do, don’t skip the tortilla strips—that crunch is pure bliss. So gather your ingredients, bring out your biggest pot, and make this Smoky Corn Chowder part of your comfort food story. You might just find yourself making it again and again!

Keywords: smoky corn chowder recipe, roasted hatch chile soup, easy soup with tortilla strips, best creamy corn chowder, homemade spicy corn chowder, fall soup recipe ideas, unique vegetarian soup recipes

Prep Time

20 minutes

Cook Time

40 minutes

Servings

4 servings

Cuisine

Southwestern

Ingredients

  • 4 ears of corn, kernels removed (or 3 cups frozen corn)
  • 2 tablespoons olive oil
  • 1 medium onion, diced
  • 3 cloves garlic, minced
  • 2 medium potatoes, peeled and diced
  • 4 roasted Hatch chiles, peeled, seeded, and diced
  • 4 cups vegetable stock
  • 1 cup heavy cream (optional: use coconut milk for a dairy-free option)
  • 1 teaspoon smoked paprika
  • 1/2 teaspoon ground cumin
  • Salt and ground black pepper to taste
  • 4 small corn tortillas, cut into thin strips
  • 1/4 cup chopped fresh cilantro (optional, for garnish)
  • 1 tablespoon lime juice (optional, for garnish)

Instructions

  1. 1

    1. Heat 1 tablespoon of olive oil in a large pot over medium heat. Add the diced onion and cook until softened, about 5 minutes.

  2. 2

    2. Stir in the garlic, potatoes, and smoked paprika. Cook for 2 minutes while stirring to coat the vegetables in the spices.

  3. 3

    3. Add the vegetable stock and bring to a boil. Reduce the heat and let it simmer for 10-15 minutes, or until the potatoes are tender.

  4. 4

    4. In a separate pan, heat the remaining 1 tablespoon of olive oil over medium heat. Add the corn kernels and cook until lightly charred, about 5-7 minutes. Reserve some for garnish, if desired.

  5. 5

    5. Add the charred corn and roasted Hatch chiles to the pot with the soup. Simmer for another 5-7 minutes to allow the flavors to blend.

  6. 6

    6. If a creamier consistency is desired, use an immersion blender to partially blend the soup or transfer half the soup to a blender and blend until smooth, then return to the pot.

  7. 7

    7. Stir in the heavy cream (or coconut milk) and cook for 2-3 minutes until heated through. Season the soup with salt, pepper, and lime juice, if using.

  8. 8

    8. Meanwhile, in a small skillet, heat a drizzle of oil over medium heat. Add the tortilla strips and fry until crispy and golden brown. Remove and drain on a paper towel-lined plate.

  9. 9

    9. Ladle the soup into bowls and garnish with crispy tortilla strips, reserved charred corn, cilantro, and additional diced Hatch chiles if desired.

Nutrition Information

Calories

280 calories

Protein

6g

Carbs

34g

Fat

14g

Frequently Asked Questions

Q: Can I use canned corn instead of fresh or frozen?

A: Yes, canned corn can be used as a substitute. Drain and rinse the corn before using it. Keep in mind that canned corn may lack the same level of sweetness and texture as fresh or frozen corn, but it will still work well in the soup.

Q: What can I use if I can’t find Hatch chiles?

A: If Hatch chiles are not available, you can substitute them with Anaheim peppers, poblano peppers, or even canned green chiles for a milder option. For a touch of heat, roasted jalapeños can also be used, though adjust the quantity based on your spice preference.

Q: How do I store leftovers and how long will they last?

A: Store leftover Smoky Corn Chowder in an airtight container in the refrigerator for up to 4 days. Reheat on the stovetop over low heat or in the microwave, stirring occasionally. For the tortilla strips, store them separately in a sealed container to maintain their crispiness.

Q: Can I make the soup ahead of time?

A: Yes, this soup can be made up to 2 days ahead of time. Prepare the soup but hold off on adding the cream or coconut milk until reheating to prevent any separation. Reheat the soup gently and stir in the cream or coconut milk just before serving. Fry the tortilla strips fresh for the best texture.

Q: Can I make this recipe dairy-free or vegan?

A: Absolutely! Use coconut milk instead of heavy cream for a dairy-free option. To make it completely vegan, ensure your vegetable stock is vegan and omit the optional cream entirely if desired.

Q: Why is my chowder too thin, and how can I thicken it?

A: If the chowder is too thin, you can thicken it by blending a portion of the soup to create a creamier consistency. Alternatively, you can add a slurry of 1 tablespoon cornstarch mixed with 1 tablespoon water, simmering the soup until it thickens. Keep in mind that adding heavy cream or coconut milk will also naturally thicken the soup.

Q: What are some serving suggestions or variations for this chowder?

A: Serve the chowder with a slice of crusty bread or a side salad for a complete meal. You can also top it with avocado slices, a dollop of sour cream or vegan yogurt, shredded cheese, or additional lime juice for extra flavor. For a spicier version, add a pinch of cayenne pepper or hot sauce while cooking.

Make This Recipe Your Own

AI Chef Assistant

Get real-time cooking guidance and ingredient substitution tips from our AI chef

Smart Scaling

Instantly adjust serving sizes and quantities to match your needs

Ingredient Swaps

Customize recipes with AI-powered ingredient alternatives and substitutions

Search for "Smoky Corn Chowder with Roasted Hatch Chiles and Crispy Tortilla Strips" in the DigiDish app to get started!

More Recipes You'll Love

Crispy Halloumi Bites with Watermelon Basil Salsa

Ready to wow your taste buds? These Crispy Halloumi Bites are golden, salty perfection, paired with a refreshing Waterme...

Grilled Eggplant and Chickpea Stuffed Flatbreads with Zahtar Herb Yogurt

Ready to spice up dinner? These grilled eggplant and chickpea stuffed flatbreads are pure joy wrapped in warm, toasty go...

Spiced Plum and Ginger Chutney with Toasted Cardamom Flatbread

Brace yourself for a flavor-packed adventure! This Spiced Plum and Ginger Chutney is sweet, tangy, and perfectly cozy, p...

Grilled Summer Squash Skewers with Lemon Tahini Drizzle and Fresh Mint Sprinkle

Fire up the grill and let’s celebrate summer with these vibrant squash skewers! Smoky, tender veggies meet a zesty lemon...

Crispy Sesame Quinoa Patties with Ginger Lime Dipping Sauce

Ready to turn humble quinoa into something extraordinary? These crispy sesame quinoa patties are crunchy, flavorful bite...

Written by

DigiDish AI