Roasted Poblano Seafood Chowder

Roasted poblano seafood chowder just in time for these chilly days! Are you a soup fan or a chowder fan? I enjoy both! A hot bowl of caldo de res, pozole or spicy menudo with all the garnish warms you up for sure. A hearty seafood chowder warms you all the way down to your toes and keeps you filled for hours. The wonderful thing about recipes like soups and chowders is that there are probably one thousand ways we can prepare them! Not a seafood fan? Substitute with some rotisserie chicken and chicken broth instead. You could even incorporate some white creamy beans to make it extra hearty. Prefer a meatless or nondairy version? Incorporate more vegetables like carrots and zucchini, substitute with vegetable broth and coconut milk. The possibilities are endless. The roux can be prepared with avocado or olive oil instead of butter. Which version will you be preparing?

I can eat soups, stews and chowders year-round!

Make your cooking experience more fun! Prep ahead!

Opt for fresh ingredients as opposed to frozen or canned, when possible!

Keep a jar of spicy homemade spicy salsa or hot sauce in your refrigerator at all times!

Roasted Poblano Seafood Chowder

My love of roasted poblano in this tasty seafood chowder with subtle flavors of roasted corn!

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Course: Soups and Stews

Cuisine: American

Prep Time: 35 minutes minutes

Cook Time: 50 minutes minutes

Total Time: 1 hour hour 25 minutes minutes

Servings: 6 Servings

Ingredients

• 12 oz thick cut bacon
• 2 c corn if using frozen corn, defrost thoroughly and remove excess moisture with paper towels
• 1 c white or sweet onion diced
• 1 c celery sliced thin
• 2 large jalapeños one minced the other sliced into thin rings
• 3 cloves of garlic minced
• 4 tbsps unsalted butter
• 4 tbsps ap flour
• 3 c milk or half and half
• 1 c water
• 1 c clam juice
• 3 medium white potatoes, peeled and sliced into cubes
• 3 large poblano peppers, previously roasted diced
• Salt & Pepper to taste
• 2 sprigs of fresh thyme
• 6 oz clams
• 8 oz crab meat
• Garnish with chopped bacon, sliced jalapeños and hot sauce

Instructions

• In a large deep skillet, fry the bacon until mostly crispy, at medium heat. Remove the bacon from the skillet and reserve on a paper towel lined plate.
• In a separate skillet, at medium heat, toast the corn until you see some browning and it becomes aromatic. Set it aside.
• In the skillet with the bacon fat, remove all but 2-3 tbsps. of fat. Preheat to medium heat for a few minutes. Once hot, sauté the onions, minced jalapeño and celery for 3 minutes. Add the garlic and sauté for one more minute. Add the butter. Once the butter melts mix in the flour and stir well to combine. Cook for one minute.
• Mix in the corn, milk, water and clam juice. Stir well to combine. Season, to taste, with salt and pepper. Also add the poblanos, potatoes, clams and the crab. Stir to combine. Once it comes up to a light boil, reduce heat slightly and continue cooking for 15-20 minutes. Potatoes should be fork tender. The chowder should become thicker. Taste for salt along the way.
• Chop the reserved bacon. Sliced the reserved jalapeño into thin rings. Ladle the chowder in shallow bowls. Garnish with bacon, jalapeño rings, cilantro and your favorite hot sauce. Store cooled leftover soup in airtight container, refrigerated, for up to 3 days.

Notes

To Roast Poblanos: After washing and drying the peppers, apply a light coat of oil all over the surface of the peppers. Place on a baking sheet and broil on high a few inches under the broiler until the skins begin to blister. Turn as needed. Place peppers in a plastic bag to sweat for 5 minutes. Remove the blistered skins, stems and seeds. Dice before adding to the recipe.

Tried this recipe?Mention @pinaenlacocina or tag #pinaenlacocina!

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