Roasted Hatch Chile & Corn Chowder

{ Hatch Chile & Corn Chowder }

Late summer means hatch chile season! I saw these green beauties at the store and immediately started dreaming about fire roasting them! I have plenty of ideas about how to use these while they are in season (briefly), but I thought I’d start with a vegan roasted hatch chile and corn chowder.

I was inspired by this recipe, but wanted to make it vegan. Not to brag, but it turned out pretty awesome!

{ ingredients }

  • 5-9 hatch chiles, diced, skins and seeds removed (used 9 in this batch and it had a KICK!)
  • 3 ears corn, roasted, then removed from the kernel
  • 2 Tbs. olive oil
  • 1 white onion, diced
  • 3 garlic cloves, roughly minced
  • 1-1/2 tsp. cumin
  • 1 tsp. red chile powder
  • 4 cups vegetable broth
  • 1 cup coconut milk (unsweet)
  • 3 cups small red potatoes, quartered with the skins (I used about 10 potatoes)
  • Salt & pepper to taste
  • Zest from 1 lime
  • Juice from 1 lime
  • Avocado, cilantro and more lime for garnish (I also added a dash of cumin and saved a bit of the roasted corn & diced chiles)

{ directions }

  1. Roast your hatch green chiles and corn on a grill or griddle until chiles are blackened and blistered and the corn is slightly roasted.
  2. Remove from heat. Place whole peppers in a bowl with a plate over the top OR a plastic bag (this will help steam them a bit more so the skins are easy to remove). Let sit for 5-10 minutes. While you wait, remove the corn from the cob and set aside.
  3. Remove the skins (which should easily slip off since they’ve been roasted and steamed) and seeds and dice the chiles.
  4. Heat the onion in a large pot with the oil. Cook for 5 minutes until softened. Stir in the garlic and chile powder and cook for 1 min, until fragrant.
  5. Add the potatoes, vegetable stock, coconut milk and a dash of salt and pepper, bring to the boil, then reduce the heat to simmer. Cover and cook for 15-20 minutes until potatoes are tender.
  6. Once potatoes are soft, stir in the corn and hatch chiles. Let simmer for another minute.
  7. Use immersion blender to blend until smooth. Stir in lime juice and zest.  Add more salt and pepper to taste.
  8. Garnish with a squeeze of fresh lime juice and your preferred toppings. I used avocado, cilantro and a bit of the corn and chiles.
  9. Yum! Enjoy!

Makes about 8-10 servings. 138 calories per serving. Awesome leftover!

Here are some tips on roasting the chiles here and here (but I did mine on the grill because I think it’s a bit quicker). Since the hatch chile season is so short AND they are so delicious, I’d highly recommend roasting some extra and freezing them for later in the year!

{ Keep Cooking in Love & Light! }

Roasted Hatch Chiles & Corn
Roasted Hatch Chiles & Corn


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