Go Back
When the weather turns chilly, there's nothing quite like a warm bowl of soup to soothe the soul. Among the myriad of comforting soups, the Creamy Hatch Chili Sweet Corn Soup stands out for its delightful combination of flavors and textures. This dish seamlessly marries the sweetness of fresh corn with the mild heat of Hatch green chiles, creating a culinary experience that is both satisfying and invigorating. Each spoonful offers a creamy consistency that envelops the palate, making it an ideal choice for cozy dinners or gatherings.

Hatch Chili Sweet Corn Soup

Discover the magic of Creamy Hatch Chili Sweet Corn Soup, a delightful blend of fresh ingredients that warms the heart. Made with sweet corn and flavorful Hatch green chiles, this comforting dish offers a creamy texture and a perfect balance of sweetness and spice. Whether you're cozying up at home or hosting a gathering, this soup is sure to impress. Learn how to prepare this nourishing meal and enjoy the warmth it brings to your table.
Print Recipe Pin Recipe

Ingredients
  

4 large ears of fresh sweet corn, kernels cut off (or 4 cups frozen sweet corn)

2 medium Hatch green chiles, roasted, peeled, and finely chopped

1 medium onion, diced

3 cloves of garlic, minced

4 cups vegetable or chicken broth

1 cup heavy cream (or use coconut milk for a dairy-free alternative)

1 tablespoon olive oil

1 teaspoon ground cumin

1 teaspoon smoked paprika

Salt and freshly ground black pepper, to taste

Fresh cilantro leaves for garnish

Lime wedges, for serving

Instructions
 

Prep the Corn and Chiles: For fresh corn, use a sharp knife to carefully cut the kernels off the cobs and set aside. If using frozen corn, measure out 4 cups. To prepare the Hatch chiles, roast them over an open flame or under a broiler at 400°F (200°C) for 15-20 minutes, turning occasionally until they are nicely charred on all sides. Once roasted, place them in a bowl covered with plastic wrap for 10 minutes to steam. After they cool, peel off the skin, remove the seeds, and chop the chiles.

    Sauté the Aromatics: In a large heavy-bottomed pot, heat the olive oil over medium heat. Add the diced onion and cook, stirring frequently, until it becomes translucent and soft, about 5 minutes. Next, add in the minced garlic and continue to sauté for an additional minute until aromatic.

      Add Spices: To the pot, sprinkle in the ground cumin and smoked paprika. Stir well to evenly coat the onion and garlic, allowing the spices to bloom for about 30 seconds to release their flavors.

        Combine Ingredients: Incorporate the corn kernels and chopped Hatch chiles into the pot. Pour in the vegetable or chicken broth, stirring to mix everything together. Increase the heat to bring the mixture to a gentle boil.

          Simmer the Soup: Once boiling, reduce the heat to low, cover the pot, and let the soup simmer for approximately 15-20 minutes. This will help the flavors meld beautifully and soften the corn.

            Blend the Soup: Carefully using an immersion blender, blend the soup until it reaches a smooth consistency. For a chunkier texture, blend only half of the soup then mix it back together, yielding a delightful combination of creamy and crunchy textures.

              Stir in Cream: Pour the heavy cream or coconut milk into the blended soup, stirring to combine thoroughly. Season with salt and pepper to your liking. Allow the soup to simmer uncovered for an additional 5 minutes to heat through.

                Serve: Ladle the creamy soup into bowls. Garnish with freshly chopped cilantro leaves for a burst of color and flavor. Serve with lime wedges on the side, allowing each guest to squeeze lime juice into their bowl for an added zing.

                  Prep Time: 15 minutes | Total Time: 40 minutes | Servings: 6-8

                    Presentation Tips: For an elevated look, serve the soup in rustic bowls, and place a small sprig of cilantro on top of each portion. Accompany with an elegant lime wheel on the rim of the bowls.