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!

Miz Helen's Country Cottage

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!

• Fire Roasted Hatch Chili and Corn Soup by Magical Ingredients
• Instant Pot Chicken Tortilla Soup by A Day in the Life on the Farm
• Make-Ahead Spicy Oktoberfest Meatball Stew by Faith, Hope, Love, & Luck Survive Despite a Whiskered Accomplice
• Sambrasam by Sneha's Recipe
• Sausage, Vegetable, and Bean Soup by Karen’s Kitchen Stories
• Cajun Gumbo with Chicken, Andouille, and Shrimp + 2018 Maricool Muscadet by Culinary Adventures with Camilla