Creamy Roasted Hatch Green Chile and Potato Chowder with Chorizo
A rich and velvety chowder featuring smoky roasted Hatch green chiles, tender potatoes, and spicy Mexican chorizo, delivering a comforting and creamy texture perfect for cozy dinners.
- Prep Time: 20 minutes
- Cook Time: 40 minutes
- Total Time: 1 hour
- Yield: 6 servings 1x
- Category: Main Course
- Cuisine: Southwestern
Ingredients
- 4–5 medium Hatch green chiles, roasted and peeled
- 3 large russet potatoes, peeled and diced
- 8 oz Mexican-style fresh chorizo sausage, casings removed
- 1 medium yellow onion, finely chopped
- 3 large garlic cloves, minced
- 4 cups (960 ml) chicken broth
- 1 cup (240 ml) heavy cream
- 2 tbsp (28 g) unsalted butter
- 2 tbsp (16 g) all-purpose flour
- 1 tsp ground cumin
- 1 tsp smoked paprika
- Salt and freshly ground black pepper, to taste
- Fresh cilantro (optional, for garnish)
Instructions
- Preheat broiler or grill to high. Roast Hatch green chiles on a baking sheet, turning every 2-3 minutes until blackened and blistered on all sides (about 8-10 minutes). Transfer to a bowl and cover tightly with plastic wrap or kitchen towel to steam for 15 minutes. Peel skins, remove seeds if desired, and roughly chop. Set aside.
- In a heavy-bottomed Dutch oven over medium heat, crumble and cook chorizo until browned and cooked through, about 6-8 minutes. Remove chorizo with a slotted spoon, leaving rendered fat in the pot.
- Add butter to the pot with chorizo fat. Once melted, add chopped onions and a pinch of salt. Cook until translucent, about 5 minutes, stirring occasionally. Add minced garlic and cook for another minute until fragrant.
- Sprinkle flour over onions and garlic, stirring constantly for 2 minutes to cook out raw flour taste and create a roux.
- Slowly whisk in chicken broth, ensuring no lumps form. Stir in diced potatoes, roasted chiles, cumin, smoked paprika, and season with salt and pepper. Bring to a boil, then reduce heat to a simmer.
- Simmer uncovered for 20-25 minutes until potatoes are tender when pierced with a fork, stirring occasionally to prevent sticking.
- Stir in heavy cream and cooked chorizo. Heat through for an additional 5 minutes without boiling to avoid curdling the cream.
- Taste and adjust salt and pepper. For a creamier texture, blend about one-third of the chowder with an immersion blender and stir back in.
- Ladle chowder into bowls and garnish with fresh cilantro if desired.
Notes
Do not rush peeling the roasted chiles; steaming helps remove skins cleanly and avoids bitter charred taste. Simmer chowder low and slow to develop deep flavors and maintain creamy texture. Avoid boiling after adding cream to prevent curdling. For gluten-free, substitute flour with gluten-free flour or cornstarch. For vegetarian, omit chorizo and add smoked paprika and liquid smoke for smoky flavor. Leftovers store well in the fridge for up to 4 days; reheat gently with added broth if needed. Freeze before adding cream and chorizo for best results.
Nutrition
- Serving Size: About 1.5 cups per s
- Calories: 375
- Sugar: 3
- Sodium: 700
- Fat: 25
- Saturated Fat: 10
- Carbohydrates: 22
- Fiber: 3.5
- Protein: 16
Keywords: chowder, Hatch green chile, potato chowder, chorizo, creamy soup, roasted chiles, comfort food, Southwestern recipe