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Creamy Hatch Green Chile Corn Chowder Slow Cooker Recipe Easy and Perfect for Fall

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A warm, comforting, and creamy chowder featuring roasted Hatch green chiles and sweet corn, perfect for busy fall evenings. This slow cooker recipe is easy to prepare and delivers a velvety texture with a mild spicy kick.

Ingredients

Scale
  • 4 ounces roasted Hatch green chiles, diced
  • 2 cups fresh or frozen corn kernels
  • 2 cups russet potatoes, peeled and diced
  • 1 medium yellow onion, finely chopped
  • 2 garlic cloves, minced
  • 4 cups chicken broth or vegetable broth
  • 1 cup heavy cream or half-and-half
  • 2 tablespoons unsalted butter
  • 1 teaspoon ground cumin
  • 1/2 teaspoon smoked paprika
  • Salt and freshly ground black pepper to taste
  • Fresh cilantro, chopped (optional, for garnish)

Instructions

  1. Peel and dice 2 cups (about 2 medium) russet potatoes into roughly 1/2-inch cubes. Finely chop 1 medium yellow onion and mince 2 garlic cloves. Dice about 4 ounces of roasted Hatch green chiles if using fresh.
  2. In a small skillet, melt 2 tablespoons unsalted butter over medium heat. Add the chopped onion and cook for 4-5 minutes, stirring occasionally, until softened and translucent. Add the minced garlic and cook for 1 more minute until fragrant.
  3. Transfer the sautéed onion and garlic to your slow cooker. Add the diced potatoes, 2 cups corn kernels, and the diced Hatch green chiles. Pour in 4 cups chicken or vegetable broth. Stir in 1 teaspoon ground cumin, 1/2 teaspoon smoked paprika, and salt and pepper to taste.
  4. Cover the slow cooker and cook on low for 5-6 hours or on high for 3-4 hours until potatoes are tender and flavors are well combined.
  5. About 20 minutes before serving, stir in 1 cup heavy cream or half-and-half. For a smoother chowder, use an immersion blender to puree about one-third of the soup, then stir to combine.
  6. Taste and adjust seasoning if needed. Ladle into bowls and garnish with freshly chopped cilantro if desired. Serve warm with crusty bread or a simple green salad.

Notes

Do not over-stir during cooking to allow potatoes to thicken the chowder naturally. Use russet potatoes for best texture. Toast spices in butter with onions for deeper flavor. Add cream near the end to prevent curdling. If chowder is too thick after adding cream, stir in a splash of broth or water. Adjust spice level with cayenne if desired. Leftovers store well in the fridge for 3-4 days; reheat gently with extra liquid. Freezing is possible but may alter texture.

Nutrition

Keywords: Hatch green chile, corn chowder, slow cooker recipe, creamy chowder, fall recipe, easy dinner, comfort food

Find it online: https://spoonmira.com/creamy-hatch-green-chile-corn-chowder-slow-cooker-recipe-easy-and-perfect-for-fall/