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Introducing a delightful and comforting dish that embodies the rich flavors of the Southwest: Spicy Hatch Chili Corn & Crab Chowder. This creamy chowder combines the sweetness of fresh corn, the tender bite of lump crab meat, and the unique heat of Hatch green chiles, creating a flavorful experience that warms both the body and soul. With its vibrant ingredients and inviting aroma, this chowder is perfect for family dinners or entertaining guests alike. Not only is it a feast for the senses, but it is also simple to prepare, making it an ideal choice for both novice cooks and seasoned chefs.

Hatch Chili Corn & Crab Chowder

Discover the comfort of Spicy Hatch Chili Corn & Crab Chowder, a creamy, flavorful dish that brings the best of Southwestern cuisine to your table. Combining the sweetness of corn, tender lump crab meat, and the unique heat of Hatch green chiles creates a satisfying experience for any occasion. This easy-to-follow recipe highlights fresh ingredients and aromatic herbs, making it perfect for family dinners or entertaining guests. Dive into a bowl of this hearty chowder and enjoy the warm, inviting flavors that nourish both body and soul.

Ingredients
  

2 cups fresh corn kernels (or frozen)

1 cup fresh lump crab meat

2 medium Hatch green chiles, diced (more for spice, if desired)

1 medium onion, diced

2 cloves garlic, minced

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

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, for garnish

Lime wedges, for serving (optional)

Instructions
 

Sauté Aromatics: In a large pot, heat the olive oil over medium heat. Add the diced onion and cook until translucent, about 5 minutes. Stir in the minced garlic and cooked for an additional minute until fragrant.

    Add Chiles and Spices: Mix in the diced Hatch chiles, ground cumin, and smoked paprika. Sauté for 2-3 minutes to allow the spices to bloom.

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

        Incorporate Corn and Crab: Stir in the fresh corn kernels and cook for another 5 minutes. Gently fold in the lump crab meat.

          Creamy Finish: Slowly pour in the heavy cream, stirring continuously until the chowder is heated through. Season with salt and pepper to taste.

            Serve Hot: Ladle the chowder into bowls and garnish with fresh cilantro or parsley. Serve with lime wedges on the side for an extra burst of flavor.

              Prep Time, Total Time, Servings:

                15 minutes | 35 minutes | Serves 4-6