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Hatch Chili Chicken Corn Chowder is a delightful and hearty dish that brings the warmth of comfort food to your table. This recipe is a perfect fusion of tender chicken, sweet corn, and the distinctive flavor of Hatch green chilies, creating a chowder that is satisfying and versatile for any season. The creamy texture of this chowder, combined with just the right hint of spice, makes it an ideal choice for busy weeknights or cozy gatherings alike.

Hatch Chili Chicken Corn Chowder

Discover the comfort of Hatch Chili Chicken Corn Chowder, a delightful dish that combines tender chicken, sweet corn, and the unique flavor of Hatch green chilies. This creamy chowder is perfect for cozy evenings or busy weeknights and can be customized to suit your preferred level of spice. Featuring fresh ingredients and aromatic spices, this recipe is a must-try for anyone looking to elevate their comfort food game. Dive into our detailed guide to create this satisfying meal today!
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Ingredients
  

1 lb boneless, skinless chicken thighs, diced into bite-sized pieces

2 cups fresh corn kernels (or frozen, thawed)

1 cup diced Hatch green chilies (choose mild or hot based on your spice preference)

1 medium onion, finely chopped

2 cloves garlic, minced

1 medium red bell pepper, diced

3 medium potatoes, peeled and diced into small cubes

4 cups chicken broth (low sodium recommended)

1 can (14 oz) coconut milk (or substitute with heavy cream for a richer taste)

2 tablespoons olive oil

1 teaspoon smoked paprika

1 teaspoon ground cumin

Salt and black pepper to taste

Fresh cilantro, chopped (for garnish)

Lime wedges (for serving)

Instructions
 

Sauté the Chicken: In a large pot, heat the olive oil over medium-high heat. Add the diced chicken thighs, seasoning them with salt and pepper. Sauté until the chicken is browned and cooked through, approximately 5-7 minutes. Once cooked, remove the chicken from the pot and set aside.

    Cook Vegetables: In the same pot where you cooked the chicken, add the chopped onion, diced red bell pepper, and minced garlic. Sauté these ingredients for 3-4 minutes, stirring occasionally, until the onions become soft and translucent.

      Build the Chowder Base: Stir in the smoked paprika, ground cumin, and diced Hatch chilies, cooking for an additional 2 minutes until they are fragrant. Next, add the diced potatoes and corn, stirring well to combine all the ingredients.

        Add Broth: Pour in the chicken broth and increase the heat to bring the mixture to a boil. Once bubbling, reduce the heat to low and let it simmer uncovered for about 15 minutes, or until the potatoes are tender.

          Combine and Simmer: Return the sautéed chicken to the pot. Stir in the coconut milk (or heavy cream), and let the chowder simmer for another 5-10 minutes, stirring occasionally, until it thickens and the flavors meld together beautifully.

            Adjust Seasoning: Taste the chowder and adjust the seasoning as needed with additional salt, pepper, or spices to ensure it is flavorful according to your taste.

              Serve: Ladle the chowder into bowls, and garnish each serving with a sprinkle of fresh cilantro. Serve with lime wedges on the side to add a zesty kick when squeezed over the top.

                Prep Time: 10 minutes | Total Time: 45 minutes | Servings: 6

                  Presentation Tips: Serve the chowder in rustic bowls, and consider adding a swirl of coconut milk on top before garnishing with cilantro for a beautiful and appetizing presentation.