Are you craving a heartwarming, flavorful soup that's both healthy and satisfying? Look no further! This Corn and Hatch Chile Chowder is a delicious recipe that celebrates the vibrant flavors of summer. It's perfect for a quick weeknight dinner or a comforting weekend meal. This recipe uses fresh, whole food ingredients, making it a healthy and delicious addition to your repertoire of easy recipes.
Ingredients:
- 2 tablespoons olive oil
- 1 medium onion, chopped
- 2 cloves garlic, minced
- 1 red bell pepper, chopped
- 1 (4-ounce) can diced green chiles
- 1 (4-ounce) can diced Hatch green chiles (or 1-2 fresh Hatch chiles, roasted and chopped)
- 4 cups vegetable broth (or chicken broth for a richer flavor)
- 2 cups fresh or frozen corn kernels
- 1 (15-ounce) can creamed corn
- 1 teaspoon ground cumin
- 1/2 teaspoon smoked paprika
- 1/4 teaspoon cayenne pepper (optional, for extra heat)
- Salt and freshly ground black pepper to taste
- 1/2 cup heavy cream or coconut milk (for a vegan option)
- Fresh cilantro, chopped (for garnish)
- Optional toppings: tortilla chips, shredded cheese, avocado slices
Instructions:
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Sauté the aromatics: Heat the olive oil in a large pot or Dutch oven over medium heat. Add the onion and cook until softened, about 5 minutes. Stir in the garlic and bell pepper and cook for another 3-5 minutes, until slightly tender.
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Build the flavor base: Add the diced green chiles and Hatch chiles to the pot. Cook for 2-3 minutes, stirring frequently, until fragrant. This step unlocks the amazing flavor of the chiles!
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Add the liquids and spices: Pour in the vegetable broth, add the corn kernels and creamed corn. Stir in the cumin, smoked paprika, and cayenne pepper (if using). Season with salt and pepper to taste.
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Simmer to perfection: Bring the chowder to a simmer, then reduce heat to low and cook for 15-20 minutes, allowing the flavors to meld together. This slow simmering process creates the best quick dinner ideas.
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Stir in the cream: Remove the chowder from the heat and stir in the heavy cream or coconut milk. This adds a luxurious creaminess.
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Serve and enjoy: Ladle the chowder into bowls and garnish with fresh cilantro. Serve immediately with your favorite toppings, such as tortilla chips, shredded cheese, or avocado slices.
Cooking Tips for the Best Corn and Hatch Chile Chowder:
- Roasting the chiles: For a deeper, smoky flavor, roast the fresh Hatch chiles directly over a gas flame or under a broiler before chopping. Just be careful not to burn them!
- Adjust the spice level: Control the heat by adjusting the amount of cayenne pepper. If you prefer a milder chowder, omit it altogether.
- Make it ahead: This chowder tastes even better the next day! Make it ahead of time and reheat gently before serving. This is a perfect recipe for meal prepping healthy meals.
- Thicken the chowder: If you prefer a thicker chowder, simmer it uncovered for a longer period to reduce the liquid. You can also stir in a tablespoon of cornstarch mixed with a little cold water at the end.
Variations:
- Seafood Chowder: Add cooked shrimp, scallops, or crab meat during the last 5 minutes of cooking.
- Vegetarian Chowder: Keep it vegetarian by using vegetable broth and omitting any seafood.
- Spicy Chowder: Increase the amount of cayenne pepper or add a pinch of red pepper flakes for extra heat.
Nutritional Information (per serving, approximate):
Calories: Approximately 300-350 (depending on cream/milk choice and toppings)
This recipe provides a delicious and healthy meal, perfect for busy weeknights or relaxed weekends. The combination of sweet corn, spicy Hatch chiles, and creamy texture makes it a truly satisfying and memorable dish. Enjoy your homemade cooking experience!