This Southwestern-inspired chowder is made from a base of roasted green chilies laced with corn kernels and tender seafood, perfect for a chilly fall day.
How is a chowder different from other soups? While the exact description is hard to pin down – chowders typically are thicker than other soups, more similar to a stew, typically including sautéed vegetables like potatoes and onions thickened with cream or flour.
You can easily substitute the Anaheim peppers for a (7-ounce) can of diced green chilies if Anaheim peppers are unavailable. Anaheim peppers are mild so even if you aren’t a spice fan it provides subtle flavor. To make this soup gluten free, simply omit the flour in the recipe – it will be slightly thinner but will not change the flavor of the soup.
1poundhalibut,or other white fish, cut into 1” cubes
½pound21/25 per pound shrimp, peeled and deveined
Char the Anaheim peppers over gas flame or in broiler until blackened on all sides. Enclose the peppers in paper or plastic bag for 10 minutes. After roasting the poblanos, carefully peel off the charred skin. Chop the peppers into ½” pieces.
Heat a large pot over medium heat, add the olive oil and heat through. Add the onion and sauté, stirring occasionally, until soft and opaque, about 5 minutes. Add the garlic, cooking until fragrant, about 30 seconds.
Add the butter and allow to melt then stir in the flour and let cook, continuing to stir until the mixture is a pale golden brown, about 1 minute. Stir in the chicken stock then add the corn, potatoes and chilies. Bring to a simmer, cooking until the potato is tender, about 20 minutes.
Once the potatoes are tender add the fish, shrimp and clams and cover, cooking until the fish is cooked through and the clams open, about 6 minutes. Discard any clams that don’t open.
Stir in the cream and ladle the chowder into bowls, Garnish with chives and serve.
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