Green Chili and Corn Seafood Chowder
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.
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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.
Green Chili and Corn Seafood Chowder
Table of contents
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.
How to Make Green Chili and Seafood Chowder
- Char the peppers. 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.
- Sauté the onion. 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.
- Make a roux. 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.
- Add the stock. 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.
- Add the seafood. 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.
- Finish with cream and serve. Stir in the cream and ladle the chowder into bowls, Garnish with chives and serve.
Tips and Tricks for This Recipe
- You can easily substitute the Anaheim peppers for a (7-ounce) can of diced green chilies if Anaheim peppers are unavailable.
- 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.
Other Recipes to Try
If you enjoy this recipe, I recommend checking out some of these:
- New England Clam Chowder
- Corn and Crab Chowder topped with Fingerling Potato Chips
- Baked Potato Soup
- Cioppino
Green Chili and Corn Seafood Chowder
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.
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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!