Green Chili and Corn Seafood Chowder
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How is a chowder different from other soups? The exact description is hard to pin down. However, chowders are typically thicker than other soups—more similar to a stew—and include sautéed vegetables like potatoes and onions thickened with cream or flour. This green chili corn seafood chowder combines tender seafood, sweet corn, and a mild green chili kick for a creamy, comforting soup that’s perfect for cool evenings or casual gatherings.
Bright, savory, and richly textured, this chowder balances bold flavor with fresh seafood and vibrant vegetables. If you love this recipe, try my corn & crab chowder with fingerling potato chips this classic New England clam chowder, or the San Francisco favorite, cioppino.
Why You’ll Love This Recipe
- Well-rounded flavor – Sweet corn, mild green chilis, and savory seafood make every spoonful satisfying.
- Comforting and hearty – Creamy texture with protein-rich seafood for a filling meal.
- Great for gatherings – Easy to scale up for entertaining or meal prep.
Key Ingredients in This Recipe
- Anaheim peppers – These popular California peppers have a smokey, sweet and tangy flavor. Anaheim peppers are mild so even if you aren’t a spice fan it provides subtle flavor to this dish.
- Corn – I love making the most of sweet summer corn picked up from local farm stands. When buying ears corn, look for a bright green husk that is tight around the corn. Feel the kernels through the husk, they should be plump. (I like to peel back a section of the husk to double check the kernels.) Look at the tassel (the strings at the top), it should be yellow or light brown – it should have a sweet smell.
- Clams – I use smaller, more tender littleneck or manila clams rather than tougher big clams in this recipe.
- Shrimp – The terms “jumbo” and “extra jumbo” and “colossal” aren’t standardized terms within the industry. Instead look at the numbers – they estimate approximately how many shrimp are in 1 pound. The shrimp should be peeled and deveined before beginning the recipe.
- Halibut – Pacific halibut is a versatile, flakey, mild-flavored white fish that is also a sustainable choice. Most of the Pacific halibut comes from Alaska and is in season from March through November. The fish has a very nutritious diet, which yields lean and protein rich meat that is also low in cholesterol. Since it has such a mild flavor, it is a good fish for people who aren’t as prone to liking seafood.
A full ingredient list with exact amounts can be found in the recipe card below.
Pro Tip
Finish the chowder with a small squeeze of fresh lime or a pinch of citrus zest right before serving. This brightens the flavors and balances the richness of the corn and cream without altering the cooking steps.
Swaps and Substitutions
- Seafood: Use scallops, clams, or firm white fish if you don’t have the suggested seafood mix.
- Chilis: Swap jalapeños or poblano for mild heat if green chilis aren’t available.
- Corn: Fresh or frozen corn both work well in this chowder.
- Cream: Substitute half-and-half or whole milk for a slightly lighter chowder.
How to Make Green Chili and Seafood Chowder
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.
How to Serve Green Chili and Corn Seafood Chowder
- Bowl it up: Serve hot with crusty bread or oyster crackers on the side.
- Garnish: Top with fresh cilantro, lime wedges, or a drizzle of olive oil for brightness.
- As a meal: Pair with a simple green salad or grilled cheese for a complete dinner.
How to Store Green Chili and Corn Seafood Chowder
- Refrigerator: Store cooled chowder in an airtight container for up to 3 days.
- Reheating: Reheat gently on the stovetop over low heat until warmed through.
- Freezing: Freeze in airtight containers for up to 2 months, then thaw overnight before reheating.
FAQ – Frequently Asked Questions
Yes, you can prepare this chowder a day ahead and gently reheat before serving to deepen the flavors.
Firm white fish, shrimp, scallops, and clams all work well, depending on what you prefer or have on hand.
It has mild heat from the green chilis, which can be adjusted by increasing or reducing the amount used.
Yes, just thaw and pat dry before adding so it doesn’t release too much water into the chowder.
Yes, omit the flour in the roux – this will make for a thinner broth but it will still be delicious.
Other Recipes to Try
If you loved the freshness of this green chili and corn seafood chowder, take a peek at some of my other favorite soup recipes:
- New England Clam Chowder
- Corn and Crab Chowder Topped with Fingerling Potato Chips
- Baked Potato Soup
- Cioppino
Tried it? Loved it? Tweaked it? Leave a review below and tell me how it went – I’m all ears (and always hungry).
Tried it? Loved it? Tweaked it? Leave a review below and tell me how it went – I’m all ears (and always hungry).
Green Chili and Corn Seafood Chowder
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Ingredients:
- 5 medium Anaheim peppers
- 2 tablespoons extra-virgin olive oil
- 1 cup diced yellow onion
- 2 cloves garlic, minced
- 3 tablespoons unsalted butter
- 2 tablespoons all-purpose flour
- 4 cups chicken stock
- 3 ears corn, kernels cut off the cob
- 1 large russet potato, peeled and cut into ½” cubes
- Kosher salt, as needed
- 1 pound halibut, or other white fish, cut into 1” cubes
- ½ pound 21/25 per pound shrimp, peeled and deveined
- 1½ pounds littleneck clams, scrubbed
- ½ cup heavy cream
- 1 teaspoon diced chives
Instructions:
- 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.
Notes:
Nutrition:
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Wow. I make this recipe a lot and it has never failed me. My entire family loves eating this, even the kids! It’s a crowd pleaser, looks stunning and tastes even better. I’m making it this weekend along with the blackberry short ribs. Can’t wait!
I’m just waiting for the weather in Miami to cool down a little to make this recipe!!!
We all love seafood in our family, and I’m sure we’re going to have a lot of unexpected guess’ coming over!!!
I hope you enjoy!
I can’t stop making this recipe. It’s soooooooo good and I like to mix it up and add mussels or Chilean sea bass! I like to add whatever seafood I have locally to it and it’s always delicious. Everything from this website is amazing. I’ve yet to make something that’s bad !