Do you have a love for green chile? If so, this green chile corn chowder is a total comfort food recipe. Loaded with fresh corn, green chiles, shrimp or chicken, and more. This is a great green chile recipe to use when fresh green chiles are available at the store or farmer’s market.
Now you can make this a vegan corn chowder recipe by leaving out the meat and swapping chicken stock with a vegetable broth or vegetable stock. Also, make sure to check out this Southwestern chicken soup, broccoli cheese soup, or even this Tuscan potato soup.
This Green Chilies Chowder Is…
- Made with Chicken Breast or Shrimp
- Use Hot or Mild Green Chiles
- Whole Family Will Enjoy
- Favorite Hatch Green Chiles Recipe
- Fresh Corn kernels
- Easy to Make
Here is what you will need for this fresh green chiles and creamy corn chowder recipe. Pair with some crusty bread for dipping if you want.
- Shrimp or Chicken – Either protein works for this recipe. Feel free to use the meat you would like.
- Olive Oil
- Salt and Pepper
- Cilantro – If you are not a fan of cilantro, you can leave it out of the soup.
- Lime Juice – Fresh Lime Juice is needed for this marinade. It will help tenderize meat quite a bit.
- Garlic – Minced garlic from a jar or fresh garlic works for this soup.
- Hatch Chiles – You will want to use chopped hatch chiles for this recipe. If you have fresh that is great but if not you can use frozen.
- Broth – I used chicken broth but to make this vegan remove meat from the recipe and use a vegetable broth.
- Corn – Fresh ears of corn in this will really enhance the flavor of this chowder. If you can’t go right ahead and use frozen corn.
- Queso Fresco – This is optional, but the garnish adds a tangy and cheesy twist.
How to Make Green Chile Corn Chowder
The complete list of ingredients, quantities, and instructions can be found in the printable recipe card below.
- Step One: Start by marinating your protein in the mixture for an hour.
- Step Two: Next, you will grab a large pot and heat over medium heat, and cook onions and chiles in oil. Cook until the vegetables are softened.
- Step Three: Pour your broth in and simmer for 30 minutes. Season with salt and pepper to taste.
- Step Four: Next, use an immersion blender to puree the mixture until smooth.
- Step Five: Then add in the cilantro and corn. Then pan sear the chicken or shrimp in butter.
- Step Six: Add in the cooked meat and then stir to combine. Ladle up and top with cilantro and cheese.
Helpful Tips and Variations
- At the very end, stir in some heavy cream to add a richer flavor to the creamy chowder.
- Dice up some red bell pepper to stir in with the onions and minced cloves garlic.
- Sweet corn is preferred for this.
- You could swap the hatch chiles with poblano chiles if you can’t get your hands on fresh ones.
- Toss in a bay leaf as it cooks. Just remove before you puree.
- Toss in 1-2 small diced potatoes to the soup.
- Stir in 4 ounces cream cheese at the end of cooking for a creamier consistency.
- Pair with bread or even tortilla chips for dipping in the soup.
You can store any leftover soup you do not eat right away in an airtight container for 3-4 days in the fridge. Then reheat warm on the stovetop or even in the microwave.
I find that the soup breaks down a bit too much once it thaws from being frozen. If you don’t mind the texture change, you can then freeze for 1-2 months in a freezer friendly container.
Hatch chiles offer a smokey and rich pepper flavor that stands out from the rest. You will find that these peppers have a very harsh flavor raw, so most recipes will cook or roast the peppers.
You will find the heat levels can vary between each pepper. Typically they are milder pepper, but you will find at times you get a spicy pepper.
More Hatch Green Chile Recipes
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Green Chile Corn Chowder
- 1 lb shrimp or chicken
- ¼ cup olive oil
- ½ cup cilantro chopped
- ¼ cup lime juice
- Mix together marinade ingredients and pour over chicken or shrimp – let marinate for about 1 hour
- In a pot over medium heat cook onion and chiles in olive oil until soft then stir in garlic
- Pour in broth and simmer covered for 30 minutes
- Season with salt & pepper
- Use an immersion blender to puree until smooth
- Add in the half & half then stir in cilantro and corn
- Pan sear the marinated shrimp or chicken in butter
- Ladle the soup into bowls and top with shrimp, queso fresco, and more cilantro
- Serve and devour!