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As the warmth of summer transitions to the crispness of autumn, there's nothing quite as comforting as a bowl of soup to embrace the changing seasons. The Creamy Hatch Chili Sweet Corn Soup stands out not only for its rich, velvety texture but also for its vibrant flavors that celebrate the harvest. This delightful recipe captures the essence of fresh ingredients, making it a perfect dish for cozy gatherings or a soothing solo meal.

Hatch Chili Sweet Corn Soup

Discover the comforting flavors of Creamy Hatch Chili Sweet Corn Soup, a delightful recipe perfect for transitioning from summer to fall. This soup features sweet corn and roasted Hatch chiles for a rich, velvety texture with a touch of heat. Easy to adapt for any dietary preference, it can be made with cream or coconut milk. Ideal for cozy gatherings or solo meals, this soup captures the essence of fresh harvest ingredients. Embrace the season with this heartwarming dish!
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Ingredients
  

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

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

1 medium onion, diced

3 cloves of garlic, minced

4 cups vegetable or chicken broth

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

1 tablespoon olive oil

1 teaspoon ground cumin

1 teaspoon smoked paprika

Salt and pepper to taste

Fresh cilantro for garnish

Lime wedges for serving

Instructions
 

Prep the Corn and Chiles: If using fresh corn, carefully cut the kernels off the cob. If using frozen, measure out the needed amount. Roast the Hatch chiles over an open flame or in an oven at 400°F (200°C) for 15-20 minutes until charred. Once cooled, peel and chop them.

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

      Add Spices: Sprinkle in the ground cumin and smoked paprika, stirring well to coat the onions and garlic with the spices.

        Combine Ingredients: Add the corn kernels and chopped Hatch chiles to the pot. Pour in the vegetable or chicken broth and bring the mixture to a boil.

          Simmer the Soup: Reduce the heat to low and let the soup simmer for about 15-20 minutes, allowing the flavors to meld and the corn to soften.

            Blend the Soup: Using an immersion blender, carefully blend the soup until smooth. If you prefer a chunkier texture, blend only half of the soup and mix it back.

              Stir in Cream: Pour in the heavy cream (or coconut milk) and stir well to combine. Season with salt and pepper to taste. Simmer for an additional 5 minutes to heat through.

                Serve: Ladle the soup into bowls and garnish with fresh cilantro. Serve with lime wedges on the side for an extra zing.

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