HATCH CHILE SHRIMP CORN CHOWDER

Hatch Chile Shrimp Corn Chowder image

Provided by @MakeItYours

Number Of Ingredients 13

4 strips thick-cut bacon
Olive oil as needed
1 cup chopped onion
2 garlic cloves, minced
3 cups fresh or frozen (thawed) corn kernels
2 medium to large russet potatoes, peeled and cut into bite-sized pieces (about 3 cups)
2 roasted, peeled and seeded hatch chiles, chopped
3 cups vegetable broth
2 teaspoons salt
1/2 teaspoon cumin
1/2 teaspoon hatch or red chile powder
1 pound medium shrimp, peeled and deveined
1/2 to 1 cup heavy whipping cream

Steps:

Cook bacon in a 5-quart Dutch oven or soup pot over medium-high heat until browned and crispy. Transfer bacon to a paper towel lined plate.
Add olive oil if needed to make 2 tablespoons of fat/oil in the pot. Reduce heat to medium. Add onions and cook until soft and translucent, about 5 minutes. Add garlic and cook until fragrant, about 1 minute.
Add corn, potatoes, hatch chiles, broth, salt, cumin, and chile powder. Stir to combine and bring to a boil. Reduce to a simmer and cook until potatoes are tender, about 20 minutes.
Transfer ⅓ of the chowder to a blender and puree. Return puree to the pot. Stir in shrimp and cook until shrimp are cooked through, about 4 minutes. Stir in cream.
Crumble bacon and serve as a garnish or stir in just prior to serving.