Hatch Chile Shrimp Corn Chowder
Recipe GLPRf7c5dbcb91cdb2
A creamy and flavorful chowder featuring roasted hatch chiles, tender shrimp, sweet corn, and crispy bacon. This comforting soup combines roasted poblano-style peppers with cumin and chile spices, creating a richly flavored broth thickened with potatoes. Topped with crispy bacon, it's perfect for lunch or dinner.
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Ingredients
4 strips thick-cut bacon
1 cup chopped onion
2 garlic cloves, minced
3 cups fresh or frozen corn kernels
2 medium to large russet potatoes, peeled and cut into bite-sized pieces
2 roasted, peeled and seeded hatch chiles, chopped
3 cups vegetable broth
2 teaspoons salt
1/2 teaspoon cumin
1/2 teaspoon hatch or red chile powder
1 pound medium shrimp, peeled and deveined
1/2 to 1 cup heavy whipping cream
Olive oil as needed
Directions
In a large 5-quart Dutch oven or soup pot, cook the bacon strips over medium-high heat until they are browned and crispy, approximately 8-10 minutes, turning occasionally for even cooking.
Using tongs or a slotted spoon, transfer the cooked bacon to a paper towel-lined plate to cool. Once cooled, crumble the bacon into bite-sized pieces and set aside.
If needed, add olive oil to the pot so that the total amount of fat (bacon drippings plus olive oil) equals about 2 tablespoons. Reduce the heat to medium.
Add the chopped onion to the pot and cook, stirring occasionally, until softened and translucent, about 5 minutes.
Add the minced garlic and cook, stirring frequently, until fragrant, about 1 minute.
Add the corn kernels, potato pieces, roasted chopped hatch chiles, vegetable broth, salt, cumin, and chile powder to the pot. Stir well to combine all ingredients.
Increase the heat to bring the mixture to a boil. Once boiling, reduce the heat to low and simmer uncovered until the potatoes are tender and easily pierced with a fork, approximately 20 minutes.
Carefully transfer about one-third of the chowder (approximately 2 cups) to a blender. Blend until smooth and creamy, then pour the pureed mixture back into the pot, stirring to combine evenly.
Add the peeled and deveined shrimp to the pot, stirring gently. Simmer until the shrimp are cooked through and opaque, with an internal temperature of 145°F, about 4 minutes.
Remove the pot from heat and stir in the heavy whipping cream until fully incorporated.
Ladle the chowder into serving bowls and top each with a generous portion of the crumbled bacon. Serve hot.
