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Hatch Chile Shrimp Corn Chowder | Magnolia Days

Hatch Chile Shrimp Corn Chowder

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.
Course Main Dish
Cuisine Mexican
Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Author Renee

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

  1. 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.
  2. 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.
  3. 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.
  4. 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.
  5. 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.