Go Back
The origins of chowder can be traced back to the coastal communities of France, where fishermen would create hearty stews from their daily catch. These recipes made their way to America, particularly in New England, where they evolved into the beloved chowders we know today. Historically, chowders have been a reflection of regional ingredients and cultural influences, adapting to the tastes and preferences of those who prepare them.

Hatch Chili Corn & Crab Chowder

Warm up with a bowl of Spicy Hatch Chili Corn & Crab Chowder, a delightful blend of sweet corn, succulent crab, and the mild heat of Hatch chiles. This hearty chowder not only comforts the soul but also excites the palate with its rich, creamy texture and vibrant flavors. Perfect for cozy nights or gatherings, this recipe showcases fresh ingredients and regional influences, making every spoonful a delicious experience. Discover how to create this culinary gem and enjoy a taste of comfort.
Print Recipe Pin Recipe

Ingredients
  

2 cups fresh corn kernels (or frozen if unavailable)

1 cup lump crab meat, preferably fresh

2 medium Hatch green chiles, diced (add more if you prefer increased spice)

1 medium onion, diced

2 cloves garlic, minced

3 medium potatoes, peeled and diced (Yukon Gold or Red potatoes recommended)

4 cups vegetable or seafood stock

1 cup heavy cream

1 tablespoon olive oil

1 teaspoon ground cumin

1 teaspoon smoked paprika

Salt and pepper to taste

Fresh cilantro or parsley, finely chopped, for garnish

Lime wedges, for serving (optional)

Instructions
 

Sauté Aromatics: In a large pot, heat the olive oil over medium heat. Once hot, add the diced onion. Cook for about 5 minutes until the onion becomes translucent. Add the minced garlic and sauté for an additional minute until fragrant but not browned.

    Add Chiles and Spices: Incorporate the diced Hatch chiles into the pot along with the ground cumin and smoked paprika. Stir well and cook for 2-3 minutes, allowing the spices to release their flavors.

      Cook Potatoes: Add the diced potatoes to the mixture, followed by the vegetable or seafood stock. Bring the mixture to a boil, then reduce the heat to a simmer. Cover and let it cook for 10-12 minutes or until the potatoes are fork-tender.

        Incorporate Corn and Crab: Stir in the fresh corn kernels and allow it to cook for another 5 minutes. Gently fold in the lump crab meat, taking care not to break it apart too much.

          Creamy Finish: Slowly pour in the heavy cream while stirring continuously to blend everything smoothly. Allow the chowder to heat through. Season with salt and pepper to taste, adjusting according to your preference.

            Serve Hot: Ladle the steaming chowder into bowls and sprinkle fresh cilantro or parsley on top for a pop of color. For a zesty touch, serve with lime wedges on the side, allowing diners to squeeze lime juice over their chowder for an extra burst of flavor.

              Prep Time, Total Time, Servings:

                15 minutes | 35 minutes | Serves 4-6