Name: Smoky Hatch Chile Corn Chowder
Prep time: 30 min
Cook time: 30 min
Total time: 1 h
Cuisine: American Southwestern
Ingredients: 1 tablespoon olive oil; ½ medium onion, chopped; 2 ribs celery, diced; ½ teaspoon smoked paprika; 3 shishito peppers or 1 bell pepper, diced*; 1 jalapeño pepper, diced (optional for heat); 4-ounce can Hatch chilis or 2 fresh Hatch chilis, chopped; 2 cups corn stock or vegetable stock; 3 cups corn kernels, preferably smoked**; 1 teaspoon kosher salt; ¼ cup half-and-half or non-dairy substitute (cashew milk works nicely)

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I’m excited to share a chowder that bursts with smoky, late‑summer flavor. Smoky Hatch Chile Corn Chowder is a creamy, vegetable‑based corn soup infused with the deep taste of grilled corn and chile peppers, using homemade corn stock—or veggie stock as an easy swap.

Smoky Hatch Chile Corn Chowder

Why I’ll Love This Recipe

I love how this chowder captures the essence of summer with wood‑smoked corn and Hatch chiles. The smoky corn stock elevates the flavor to another level, and skipping heavy thickeners lets the ingredients shine. It’s warm comfort food with bright, garden‑fresh character.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

1 tablespoon olive oil
½ medium onion, chopped
2 ribs celery, diced
½ teaspoon smoked paprika
3 shishito peppers or 1 bell pepper, diced*
1 jalapeño pepper, diced (optional for heat)
4-ounce can Hatch chilis or 2 fresh Hatch chilis, chopped
2 cups corn stock or vegetable stock
3 cups corn kernels, preferably smoked**
1 teaspoon kosher salt
¼ cup half‑and‑half or non‑dairy substitute (cashew milk works nicely)

Directions

Heat olive oil in a 4‑quart Dutch oven or stockpot over medium until it shimmers. Add chopped onion and celery, then cook until softened—about 8 minutes.
Sprinkle smoked paprika over the veggies and stir. Add diced chile peppers and sauté briefly.
Blend the stock with 1 cup of corn kernels until smooth, skim off any foam, then add this back into the pot along with the remaining corn.
Bring the chowder to a gentle simmer for 10 minutes, then reduce heat to low. Stir in the half‑and‑half (or your non‑dairy choice). Taste and add more salt if needed. Serve immediately.

To smoke ears of corn:

Husk and clean the corn, trim as needed for your grill.
On a gas grill, preheat one side; on a charcoal grill, pile hot coals to one side.
Wrap wood chips in foil with slits, place over heat source until smoker starts.
Move corn to the unheated side, close the lid, and let it smoke 20–30 minutes until lightly burnished. Let cool before using.

Servings and timing

This recipe makes 4 servings, with prep time of 30 minutes, cook time of 30 minutes, and total time around 1 hour.

Variations

I sometimes add one or two small Yukon Gold potatoes if I want a heartier, thicker chowder—but I keep them minimal to let the smoky corn and chiles stay front and center. For a vegan version, I swap the half‑and‑half for cashew milk or another plant‑based alternative.

storage/reheating

I find the flavors deepen overnight, so I often refrigerate it and reheat the next day. To reheat, gently warm it on the stove over low heat, stirring occasionally. If it’s thickened, I add a splash of stock, water, or milk to loosen it up.

FAQs

1. Can I use regular vegetable stock instead of corn stock?

Yes—I use vegetable stock when corn stock isn’t practical, and it still tastes great (though corn stock adds a uniquely rich flavor).

2. What if I don’t have a grill to smoke the corn?

No problem—I either skip the smoking or roast the corn under the broiler. It still delivers lovely sweetness and works well in the chowder.

3. How spicy is this chowder, and can I adjust the heat?

The heat level is mild unless you lean into jalapeño and fresh Hatch chiles. You can omit the jalapeño or use mild peppers if you prefer less heat.

4. Can I freeze this chowder?

Absolutely. I cool it completely, freeze in airtight containers, and thaw in the fridge before reheating on the stove.

5. Is this chowder gluten‑free and vegetarian?

Yes—it’s vegetarian by design, and gluten‑free as long as the stock and chiles you use are gluten‑free. It’s also easy to make dairy‑free.

Conclusion

I hope this Smoky Hatch Chile Corn Chowder brings you as much comfort and summer joy as it brings me. The smokiness, the creamy broth, and the vibrant chiles make it a simple yet memorable soup experience. I’ready for those backyard‑grilled flavors to carry me through soup season—and I know this recipe will be a go‑to.