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Creamy Hatch Green Chile Chicken Chowder

creamy Hatch green chile chicken chowder - featured image
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A comforting and creamy chicken chowder featuring smoky Hatch green chiles, tender chicken, and Yukon Gold potatoes, perfect for cozy nights and quick meals.

Ingredients

Scale
  • 3 cups cooked chicken, shredded or diced
  • 1 cup Hatch green chiles, roasted and chopped (canned or fresh)
  • 2 medium Yukon Gold potatoes, peeled and diced
  • 1 medium yellow onion, finely chopped
  • 3 garlic cloves, minced
  • 3 tablespoons unsalted butter
  • 3 tablespoons all-purpose flour
  • 4 cups chicken broth (preferably low sodium)
  • 1 cup half-and-half
  • 1 tablespoon olive oil
  • Salt and pepper to taste
  • A handful fresh cilantro, chopped (optional)

Instructions

  1. Peel and dice the Yukon Gold potatoes into roughly ½-inch cubes. Chop the onion finely and mince the garlic. Shred or dice the cooked chicken into bite-sized pieces. If using fresh Hatch green chiles, roast them over an open flame or under a broiler until lightly charred, then peel and chop. (10 minutes)
  2. Heat 1 tablespoon olive oil and 3 tablespoons butter in a large heavy-bottomed pot over medium heat. Add the chopped onion and cook until translucent and soft, about 5 minutes. Stir in the garlic and cook another minute until fragrant. (6 minutes)
  3. Sprinkle 3 tablespoons all-purpose flour over the softened onions and garlic. Stir constantly with a wooden spoon for about 2 minutes to cook out the raw flour taste. The mixture should bubble gently and turn slightly golden but not brown. (2-3 minutes)
  4. Slowly whisk in 4 cups chicken broth to avoid lumps. Add the diced potatoes and bring the mixture to a simmer. Cook until potatoes are tender when pierced with a fork, about 12-15 minutes. (15 minutes)
  5. Stir in the shredded chicken and 1 cup Hatch green chiles. Simmer gently for 5 minutes to warm through and meld flavors. (5 minutes)
  6. Lower the heat and slowly add 1 cup half-and-half, stirring gently. Heat through but do not boil to prevent curdling. Season with salt and freshly ground black pepper to taste. (3-4 minutes)
  7. Ladle chowder into bowls and sprinkle chopped fresh cilantro on top if desired. Serve hot with crusty bread or your favorite cornbread.

Notes

To prevent curdling, add half-and-half slowly over low heat and do not boil after adding dairy. For gluten-free, substitute flour with cornstarch or gluten-free flour blend. For dairy-free, use almond or coconut milk instead of half-and-half. Roast and peel fresh Hatch chiles for best flavor. Adjust seasoning at the end as chicken broth saltiness varies. If chowder is too thick after resting, whisk in more broth or half-and-half before reheating.

Nutrition

Keywords: chicken chowder, Hatch green chiles, creamy chowder, comfort food, easy dinner, southwestern recipe, quick chowder

Find it online: https://crispcraving.com/creamy-hatch-green-chile-chicken-chowder-recipe-easy-perfect-comfort-meal/