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
- 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
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.
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.
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.
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.
Crumble bacon and serve as a garnish or stir in just prior to serving.
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.