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.
Course Soup
Cuisine American
Keyword chowder, clams, corn, green chiili, seafood, shellfish, shrimp, summer
Prep Time 5 minutesminutes
Cook Time 35 minutesminutes
Servings 4
Calories 649kcal
Ingredients
5medium Anaheim peppers
2tablespoonsextra-virgin olive oil
1cupdiced yellow onion
2clovesgarlic,minced
3tablespoonsunsalted butter
2tablespoonsall-purpose flour
4cupschicken stock
3ears corn,kernels cut off the cob
1large russet potato,peeled and cut into ½” cubes
Kosher salt,as needed
1poundhalibut,or other white fish, cut into 1” cubes
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.