The chiles arrived early one afternoon. Not just any chiles, they are Hatch green chiles. I’ve heard about them for years and yet haven’t seen them in my area. They are grown in Hatch Valley, a stretch of land by the Rio Grande River in New Mexico. I already knew what to do with the chiles. They should be roasted while fresh. While they were roasting, I decided on the first recipe to make with them. Hatch Chile Shrimp Corn Chowder would soon be bubbling on the stove.
Peeling and seeding comes after roasting. I was so excited about the chiles that I didn’t think to put on gloves for the process. I noticed my fingers felt a little warm after finishing and so I washed them really good. Then I got in the shower. The burning sensation kept increasing by the second. No amount of soap would help. It felt like my hands were on fire and it kept getting worse. I searched the internet for a remedy. Finally I got relief after soaking my hands in milk for 10 minutes. Lesson learned: Never handle hot peppers without wearing gloves.
The Hatch Chile Shrimp Corn Chowder recipe was inspired by one I had many years ago. It was actually a shrimp and corn soup at a Mexican restaurant. That soup was lightly spiced with jalapeño peppers. I remember thinking how well shrimp and corn go together. The spice part didn’t stand out at the time however the more I’ve had similar soups, the more I enjoy the pepper component. That is why I had to use the Hatch green chiles sent by the kind folks at Frieda’s to make my version.
The chowder is creamy, comforting, and a wonderful combination of summer flavors. Sweet corn balances heat of the chiles, potatoes give it heartiness, and cream brings in smoothness. The crowning flavor is shrimp accented with salty bacon sprinkled on top. Hatch chiles made this chowder even better than expected. They really are special in their category. I can’t wait to use the rest of the precious batch I received. Look for Hatch chiles in your local market during the short season and get a bunch if you see them.
Have you had Hatch chiles? My head is swirling with ideas. I’m thinking a variation of Cheddar Jalapeno Bacon Scones or Chorizo, Tomato, and Spinach Frittata. These chiles would spice up bread or eggs quite nicely. There are so many possibilities. Stay tuned…
Hatch Chile Shrimp Corn Chowder
Ingredients
- 4 strips thick-cut bacon
- Olive oil as needed
- 1 cup chopped onion
- 2 garlic cloves minced
- 3 cups fresh or frozen corn kernels thawed
- 2 medium to large russet potatoes about 3 cups, peeled and cut into bite-sized pieces
- 2 roasted peeled and seeded hatch chiles, chopped
- 3 cups vegetable broth
- 2 teaspoons salt
- 1/2 teaspoon cumin
- 1/2 teaspoon hatch or red chile powder
- 1 pound medium shrimp peeled and deveined
- 1/2 to 1 cup heavy whipping cream
Instructions
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Cook bacon in a 5-quart Dutch oven or soup pot over medium-high heat until browned and crispy. Transfer bacon to a paper towel lined plate.
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Add olive oil if needed to make 2 tablespoons of fat/oil in the pot. Reduce heat to medium. Add onions and cook until soft and translucent, about 5 minutes. Add garlic and cook until fragrant, about 1 minute.
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Add corn, potatoes, hatch chiles, broth, salt, cumin, and chile powder. Stir to combine and bring to a boil. Reduce to a simmer and cook until potatoes are tender, about 20 minutes.
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Transfer 1/3 of the chowder to a blender and puree. Return puree to the pot. Stir in shrimp and cook until shrimp are cooked through, about 4 minutes. Stir in cream.
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Crumble bacon and serve as a garnish or stir in just prior to serving.
Recipe Notes
This Hatch Chile Shrimp Corn Chowder combines fresh summer flavors into one delicious bowl. It's creamy with a kick of heat from Hatch green chiles.
Disclosure: I received a box of assorted produce from Frieda’s at no charge. I was under no obligation to publish a review. All opinions are my own unless otherwise stated or contained within a guest post.
Stacy says
This would be my ultimate chowder, Renee! I love the chiles and the corn and the shrimp.
I am curious to know if the burning sensation came back again later. I was eating really spicy boiled crawfish a while back and, even after a good scrubbing, my hands started to burn again in the middle of the night. It was the weirdest thing!
Renee says
The burning sensation came back about 20 minutes after I took them out of the milk but only lasted a few minutes. Once that was gone it never came back.
Carla says
Oh man I know that feeling after handling jalapenos then getting in the shower. Hands on fire for sure. Love the sound of this spicy corn chowder. After I pick up some more fresh corn, I’ll have to give this recipe a try.
Renee says
Thanks Carla. It’s crazy how it gets hotter when you get in the shower. I’ll never make the mistake of not wearing gloves ever again.
Karen @ Karen's Kitchen Stories says
Big fan of Hatch Chiles. I’m just waiting or the latino markets in LA start roasting them. This chowder looks gorgeous!
Renee says
How lucky you have Hatch chile roastings near you. I wish they would happen in my area.
Becca from It's Yummi! says
Oh my gosh… you poor thing! I once got pepper juice in my eyes and thought I would die that very second.
Your soup looks amazing!
Renee says
I could not imagine getting pepper juice in my eyes. That must have been awful. No way to soak your eyes in milk either.
Oakley @ Frieda's says
Oh noes! I should’ve put some caution notes in the box for you! I’m so sorry about that.
This looks yummy! I mean, I’m sitting on Hong Kong Airport right now in front of a dim sum vendor and I want your chowder more. LOL
Renee says
Oh Oakley, I was just so excited about the peppers I didn’t think to put on gloves. I usually do when handling other peppers.
Michele says
This recipe is delicious! I fell for Fresh Market’s advertisement for seasonal Hatch peppers, then wondered what I would do with the roasted Hatch peppers I purchased. While I love the sweetness of a shrimp and corn chowder recipe I already have, this recipe takes the chowder in a different but equally delicious direction. The chowder is hearty after the puree, and the subtle heat that warms the back of the tongue from the Hatch chilis makes the mouth salivate and want more. The chowder has a heat from the peppers but it is not overly spicy. Although this is Hatch pepper season in late August, I find myself wanting to freeze some peppers and make this delicious hearty chowder on a cool autumn evening or a cold winter night too. The recipe is perfect now and would be perfect later. Thank you for sharing!
Katie Moseman says
So glad you liked it!