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You are here: Home / chicken / Hatch Chile Corn Chowder with Mushrooms and Chicken

Hatch Chile Corn Chowder with Mushrooms and Chicken

September 24, 2015 By Laura 8 Comments

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Hatch Chile Corn Chowder with Mushrooms and Chicken for the slow cooker makes the most of your late summer and early fall harvest. Delicious and healthy, your family will love it! 

Hatch Chile Corn Chowder with Mushrooms and Chicken--make the most of your late summer and early fall harvest with this fantastic southwestern soup! Easy to make in a slow cooker and a healthy, delicious choice the whole family will love!

We could subtitle this dish: An Ode To The Mushroom, Even If It Makes My Soups Go Grey. I fiddled and fiddled, but honestly, the white balance in this dish’s pictures is fine. I took them in daylight, no artificial lighting, and honestly that is just what a mushroom does when it cooks all day in a slow cooker. It goes grey.

But people this soup is DEE-lish-US! Like not just delicious, but spelled wrong and over-emphasized delicious. Can you get tastier than that? I think not.

Hatch Chile Corn Chowder with Mushrooms and Chicken--make the most of your late summer and early fall harvest with this fantastic southwestern soup! Easy to make in a slow cooker and a healthy, delicious choice the whole family will love!

This was my first time ever cooking with hatch chile peppers and true confession time: I think poblanos would sub just fine. Don’t get me wrong, they were tasty, but so are poblanos. Also, I think maybe poblanos might be just a little bit milder, but who knows, that might vary batch to batch depending on soil and weather. I used three hatch chile peppers in this, roasted, peeled and de-seeded, and it was a little too spicy for my kids. John of course thought it was fabulous as it was–actually I did too, so don’t think it was super spicy or anything.

For the possible garnishes, I have listed one that might seem a little odd: salsa. For me personally I just needed that sweet acidity that you get from salsa, especially tomatoes. John on the other hand loved it without it. I leave it to each diner to decide.

Hatch Chile Corn Chowder with Mushrooms and Chicken--make the most of your late summer and early fall harvest with this fantastic southwestern soup! Easy to make in a slow cooker and a healthy, delicious choice the whole family will love!

5 from 1 vote
Hatch Chile and Corn Chowder with Mushrooms and Chicken--make the most of your late summer and early fall harvest with this fantastic southwestern soup! Easy to make in a slow cooker and a healthy, delicious choice the whole family will love!
Print
Hatch Chile Corn Chowder with Mushrooms and Chicken
I call for browning all of the ingredients--this will make for a much more complex dish, with layers of flavor from the caramelized sugar formed from browning. It takes a little time, although not tons. It is great for a weekend morning, for example. If pressed for time, you could brown the ingredients the night before. Also, you can skip these steps. The final result should still be tasty, just not as tasty.
Course: Entree
Cuisine: Southwestern
Author: TheSpicedLife
Ingredients
  • 2 chicken breasts
  • salt and pepper to taste
  • 2 T avocado oil
  • 5 medium-small potatoes, cut into bite sized chunks (if using a waxy boiling potato, I usually do not peel, but if using a russet baking type potato, do peel), I used about 16 tiny potatoes
  • 1 lb sliced crimini mushrooms
  • 1 large onion, chopped
  • 3 roasted, peeled and de-seeded hatch chile peppers, chopped
  • 1 T heaping garlic
  • 1 1/2 t ground cumin
  • 1-2 T apple cider vinegar, plus more to taste
  • 4 cups low sodium chicken stock
  • 1 corn cob, kernels removed and reserved
  • 1 zucchini, diced
  • kernels from 3 ears of corn
  • 4 oz cream cheese
  • 2-4 T heavy cream
For serving:
  • Tomato Salsa
  • white cheese, such as Monterey Jack, farmer's cheese or yogurt cheese
  • Sour cream
Instructions
  1. Pat the chicken breasts dry and sprinkle them with salt and pepper. Let sit for 10-15 minutes.
  2. Heat the avocado oil in a cooktop-safe slow cooker insert or a large pan. When it is shimmering, add the chicken. Brown on each side, about 6 minutes per side. Remove to a bowl.
  3. Add a tiny bit more oil if needed at any point in the browning stages.
  4. Add the potatoes with a pinch of salt--do not overcrowd the pan, you want them to brown, not steam. Brown the potatoes on a few sides, in batches if necessary. When they are brown, remove them to the bowl with the chicken.
  5. Brown the mushrooms in batches similarly, with a pinch of salt per batch. Remove to the bowl with the chicken and potatoes.
  6. Add the onion with a pinch of salt. Cook, stirring, for 5 minutes. Add 1-2 tablespoons of the vinegar, the larger amount if there is a lot sticking to the bottom of the pan, less if not. Add the roasted peppers and garlic to the pan. Cook for 1-2 minutes. Add the cumin and stir. Cook for 1 minute.
  7. If your slow cooker insert is not cooktop safe, transfer the ingredients in the pan to the insert now.
  8. Add the chicken stock, the roasted chicken, potatoes and mushrooms, along with all accumulated juices, and the corn cob. Transfer to the slow cooker base and cook on low for 2-3 hours.
  9. An hour before serving, add the corn kernels and diced zucchini and turn the setting to high. Cook for 1 hour on high.
  10. Remove the chicken and shred the meat. Return to the soup.
  11. Right before serving, mix in the cream and cream cheese. If it tastes dull, mix in a tablespoon of apple cider vinegar. Taste for more salt.
  12. Serve with sour cream, shredded cheese, and, if it still tastes a little dull, tomato salsa.

 

For the collage fans:

Hatch Chile Corn Chowder with Mushrooms and Chicken--make the most of your late summer and early fall harvest with this fantastic southwestern soup! Easy to make in a slow cooker and a healthy, delicious choice the whole family will love!

 

Filed Under: chicken, corn, cream cheese, easily made vegetarian, mushrooms, potato dishes, potatoes, slow cooker, soup, southwestern, stews Tagged With: chicken, chile pepper, chowder, corn, crock pot, hatch chile, mushroom, potatoes, roasted peppers, slow cooker, soup, southwestern

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Comments

  1. Debra @ Bowl Me Over says

    September 24, 2015 at 11:59 pm

    What a beautiful soup! Your pictures are stunning and it looks delicious!

    Reply
  2. Erin says

    September 25, 2015 at 12:18 am

    Yay for soup season! I have to confess that I have not quite discerned what makes hatch chiles so super-amazing, either. 😉 I am sure it will come to me… Hopefully the hatch chile gods will not strike me down for saying that!

    Reply
    • Laura says

      September 25, 2015 at 1:47 am

      Ha! Well you know, I thought about it and then realized that Rick Bayless ALWAYS calls for poblanos. So I figure we are in good company!

      Reply
  3. Mirlandra @ Mirlandra's Kitchen says

    September 25, 2015 at 6:57 am

    I love how easy this is! I have been using more peppers like this in my cooking and have really enjoyed it. Thanks for sharing!

    Reply
  4. Joy @ Joy Love Food says

    September 25, 2015 at 7:36 pm

    I love mushrooms in soup, gray or not, this looks so good and I bet the Hatch chilies really give it a nice kick!

    Reply
  5. Sabrina @ Dinner, then Dessert says

    September 26, 2015 at 1:58 am

    My family is a bunch of spice lightweights! I might have to make this just for myself!

    Reply
  6. Marissa @ OMG FOOD says

    September 28, 2015 at 10:08 am

    5 stars
    Gorgeous photos – that chowder looks delicious! I love spicy food and need this in my life.

    Reply
  7. Michelle @ A Dish of Daily Life says

    September 28, 2015 at 8:45 pm

    What a delicious soup! Your pictures look absolutely scrumptious! I have to try this…Hatch chiles are the best!

    Reply

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Hi! I’m Laura and I am a recovering history major who has re-channeled all of my passion for learning about the history of different countries to learning about their food culture. That doesn’t mean every dish on here is strictly authentic, but it does mean that even my adaptations are not undertaken lightly. My goal is to show you–by doing–that these dishes are possible in your kitchen. Including desserts because I have quite the sweet tooth! Read More…

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