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Creamy Roasted Hatch Chile and Corn Bisque Recipe with Crispy Cotija Topping

creamy roasted hatch chile and corn bisque - featured image
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A rich, velvety bisque that balances smoky, spicy roasted Hatch chiles with sweet corn, topped with crispy cotija cheese for a salty crunch.

Ingredients

Scale
  • 4 cups fresh corn kernels (about 6 ears of corn) or frozen corn
  • 3–4 medium roasted Hatch chiles, peeled and chopped (adjust for heat preference)
  • 1 medium onion, chopped (yellow or white)
  • 3 cloves garlic, minced
  • 4 cups vegetable or chicken broth (low-sodium preferred)
  • 1 cup heavy cream or half-and-half (or whole milk for lighter version)
  • 2 tablespoons unsalted butter
  • 2 tablespoons olive oil
  • Salt and freshly ground black pepper, to taste
  • 1 teaspoon ground cumin
  • ½ cup cotija cheese, crumbled
  • 1 tablespoon olive oil or melted butter
  • 1 teaspoon smoked paprika (optional)
  • Optional garnishes: chopped fresh cilantro or green onions, lime wedges

Instructions

  1. Preheat oven to 450°F (230°C). Roast Hatch chiles on a baking sheet for 10-15 minutes, turning occasionally until skins blister and blacken.
  2. Transfer chiles to a bowl, cover with plastic wrap or towel to steam for 10 minutes. Peel skins, remove seeds, and chop roughly.
  3. Cut kernels off corn cobs. Chop onion and mince garlic.
  4. In a large pot, heat olive oil and butter over medium heat. Add onions and a pinch of salt; cook until translucent, about 5 minutes.
  5. Stir in garlic and cumin; cook for another minute until fragrant.
  6. Add corn kernels and chopped roasted Hatch chiles; cook for 3-4 minutes to combine flavors.
  7. Pour in broth and bring to a gentle boil. Reduce heat and simmer uncovered for 15-20 minutes.
  8. Remove from heat and puree soup with immersion blender until smooth and creamy (or blend in batches). For chunkier texture, blend half the soup.
  9. Return pot to low heat. Stir in heavy cream or half-and-half. Season with salt and pepper to taste. Warm through without boiling.
  10. Preheat small skillet over medium heat. Add olive oil or melted butter, sprinkle cotija cheese evenly, and cook until golden and crispy, about 3-4 minutes, stirring gently. Alternatively, bake cotija on parchment-lined baking sheet at 400°F (200°C) for 5-7 minutes.
  11. Ladle bisque into bowls, top with crispy cotija, and garnish with cilantro or green onions and a squeeze of lime if desired.

Notes

If bisque is too thick after blending, stir in extra broth or cream to desired consistency. Hatch chiles vary in heat; adjust quantity accordingly. Crisp cotija cheese carefully to avoid burning. Can substitute canned corn if needed. For vegan version, use coconut cream and skip or replace cotija with crispy roasted chickpeas.

Nutrition

Keywords: Hatch chile bisque, corn bisque, creamy soup, roasted chiles, cotija cheese, smoky soup, spicy corn soup, gluten-free soup

Find it online: https://twirltaste.com/creamy-roasted-hatch-chile-and-corn-bisque-recipe-with-crispy-cotija-topping/