Saturday, September 18, 2021

Fire Roasted Hatch Chile and Corn Soup


This is an amazing soup made with season's fresh Hatch chili and corn. This spicy soup is easy to make though it requires roasting on fire. It is worh the effort. This soup will be loved by everyone. The sweet corn, lime juice, and creamy cheese balance the heat of the chili, thereby making it very delicious one!


Did the Hatch Chili bug bite you? Well, it did bit me. Once I saw them coming to the market, I am bringing them regularly and trying in many recipes. I bought the hot ones though I saw a milder variety. Love the kick this chili gives! We loved the bold flavors of this soup.

Roasting them may take a bit time. But it adds a great punch to the soup. If you like spicy or smoky flavor, this soup is ideal for you. It is important to get a nice char on the chilies, so that peeling is easier. I have used along with the seeds. Feel free to remove seeds if you prefer that way.


Sneha of Sneha's Recipe is hosting this month's event in our #SaturdaySoupSwappers group.  Every third Saturday of the month we share soup recipes based on a chosen theme. When Sneha announced the recipe, I decided to post this one as the heat of this chili is amazing.


Also, linking this post to Souper Sundays by Kahakai Kitchen. Check her page for yummy salads, sandwiches, and soups linked each week for Souper Sundays. 


I am also linking this to Sundays on SIlverado, Thursday Favorite Things, and Full Plate Thursday!


Update: This was featured in Full Plate Thursday 555. Thanks, Miz Helen!



Ingredients
Serves 4-6

Hatch Chili - 2 or 3
Corn - 2 ears - 2 cups
Potato - 1 cup, diced
Onion - 1 cup, diced yellow onion
Garlic - 1 tbsp, finely chopped
Cilantro - 1/4 cup, packed
Sour cream - 2 tbsp
Salt - 1 and 1/2 to 34/ tsp
Water - 5 cups
Oil - 1 tbsp
Red bell pepper - 1 cup, diced
Lime juice - 1 tbsp

For Garnish

Queso blanco-1/4 cup
Cilantro - 2 tbsp
extra lime wedges

Method

Roast the corn, remove the kernels and set aside.


Roast the hatch chilies, till they are nicely charred. Cover and keep. Once cool, peel the skin and set aside.


Add the hatch chili, quarter cup cilantro, and sour cream to a food processor and process until smooth. Set aside.


Heta oil in a dutch oven and fry the garlic for 30 seconds. Add the onions and red bell peppers and cook for 4-5 minutes, until tender.


Add the water and salt, simmer for 3 minutes.


Add the roasted corn  and hatch chili paste.


 Mix and simmer for 3-5 minutes.


Switch off the flame. Stir in the lemon juice and a little cilantro.


Ladle the soup to bowl. Garnish with a little Queso Blanco and more cilantro. Serve with additional lime wedges.




Here are the quick links for the Soup Swappers - September 2021- Spicy Soups. Thanks, Sneha!

16 comments:

  1. Really very happy to say,your post is very interesting to read.I never stop myself to say something about it. You’re doing a great job.Keep it up
    Astrology reading Melbourne, Australia

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  2. Roasting those vegetables first make this a soup that folks will be knocking down the door to get. YUM

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  3. Such a gorgeous and colorful bowl of soup! And a great way to use up the last of the summer corn!

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  4. Hatch chiles are delicious. I can't wait to try this. Yum.

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  5. I love roasted chiles. Sometimes I have to open the windows or my eyes will water but it's worth it!

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    1. Yes, I open the windows not to cough. But they are worth it. This is super delicious.

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  6. It's very pretty, so colorful. Looks extra spicy :-)

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  7. I do love a good corn soup and this one looks amazing. Thanks for sharing it with Souper Sundays this week! ;-)

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  8. I just bought hatch chilis today, in Florida! So making this! Great timing! Thank you.

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  9. I just pinned your delicious soup to our features board. We featured your awesome post on Full Plate Thursday, 555 last week and thanks so much for sharing with us. Hope to see you again soon!
    Miz Helen

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