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seafood chowder bread bowl
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Green Chile Seafood Chowder (Sopa de Mariscos)

My love of chowder comes together with roasted green chiles!
Course Mariscos, Soup
Cuisine American, Mexican-Style
Prep Time 30 minutes
Cook Time 1 hour
Total Time 1 hour 30 minutes
Servings 8 Servings

Ingredients

  • 2 lbs medium shrimp, cleaned
  • 4 large poblano peppers remove stems and seeds
  • 2 large jalapeños remove stems
  • 12-16 oz bacon, chopped small
  • 1 large carrot, finely diced(1 cup)
  • 1 large stick of celery, finely diced
  • 1 med. red bell pepper, diced
  • 1/2 med. white onion, diced
  • 4-5 cloves of garlic, minced
  • 2-4 bay leaves
  • 1/2 cup all purpose flour
  • Salt and pepper, to taste
  • 4 cups chicken or vegetable broth
  • 4 cups shrimp shell broth from cooking shells
  • 2 large white potatoes, diced
  • 1/2 cup heavy cream or half & half
  • 3 tbsps parsely, finely chopped
  • 2 10 oz cans baby clams with liquid
  • 1 med zucchini, diced
  • a couple of dashes of your favorite hot sauce!!

Instructions

  • Place cleaned peppers on baking sheet lined with a metal rack. Place about 6 inches under broiler set to high. Broil for 10-12 minutes per side. Remove from broiler and place in plastic bag to steam and cool.
  • While peppers are roasting, clean and peel shrimp. Rinse under cold water and keep chilled until ready to use. Transfer shells to a filled with 4 cups of salted water. Cook at medium until shells turn pink. Remove from heat and reserve.
  • In a large pot, at medium heat, cook chopped bacon until crispy.
  • While bacon cooks, prep all the vegetables.
  • When ready, using a slotted spoon, remove the bacon onto a plate lined with paper towels. Reserve for garnish.
  • In that same pot with bacon grease, add the carrots, celery, bell pepper and bay leaves. Season lightly with salt and pepper and saute for 3 minutes. Add onions and garlic. Saute for three more minutes.
  • To the pot stir in 1/2 c of all purpose flour. Cook, stirring constantly for 1-2 minutes. Pour in 4 cups of broth. Using a wire mesh strainer, pour in all the broth from the cooked shrimp shells. Mix in the heavy cream and parsley.
  • Bring up to a boil and cook until potatoes are fork tender. Mix in the 2 cans of baby clams with liquid. Mix in zucchini. Taste for salt and pepper. Mix in a couple of dashes of your favorite hot sauce. If you don't prefer to add any more heat, you could add some apple cider vinegar instead for a touch of acidity.
  • Once zucchini is tender, mix in all of the reserved shrimp. Remove entire pot from heat after 1 minute. The shrimp will continue cooking in the hot soup for the next 4-5 minutes. Serve right away. Garnish with your favorite shredded cheese, green onions, bacon and more hot sauce. Serve with crusty bread on the side or serve chowder in small bread bowls.