Go Back
+ servings
fish chowder in medium bowl
Print

Poblano Fish Chowder

A tasty and light version of fish chowder with a roasted poblano twist!
Course Main Course, Soup
Cuisine American, Tex Mex
Prep Time 20 minutes
Cook Time 25 minutes
Total Time 45 minutes
Servings 6 Servings

Ingredients

  • 2 poblano peppers
  • oil
  • 6 tbsp unsalted butter
  • 1 cup onion diced
  • 3 cloves of garlic minced
  • 2 jalapeños sliced thin or minced
  • 2 stalks of celery sliced thin
  • 3 red potatoes diced
  • 3 cups 1% milk
  • 3 cups chicken or vegetable broth
  • 3 tsp chicken or vegetable bouillon
  • 4 tbsp all purpose flour
  • 1 lb firm white fish cod, mahi mahi or halibut
  • cotija or parmesan cheese grated
  • hot sauce

Instructions

  • Turn broiler on high. Wash and dry poblanos, drizzle with a little oil and rub all over surface of peppers. Place poblanos on baking sheet. Transfer to oven about 10 inches below broiler. Broil for 10 minutes, flip over and broil for another 10 minutes. Transfer peppers to a plastic bag and let steam until ready to add to the recipe.
  • While peppers are under the broiler, take out two pots. In a medium pot, pour in the 3 cups of milk and 3 cups of broth. Stir in the 3 tsps of bouillon and heat at medium/low heat.
  • In another larger pot, add the 6 tbsp of unsalted butter. Heat at medium.
  • Once butter melts, add the onion, garlic, jalapenos and celery. Season lightly with salt and pepper. Saute for 5 minutes.
  • After 5 minutes. add the potatoes to the pot. Saute for 3-5 more minutes.
  • Mix in the flour to the pot. Stir gently to distribute the flour evenly. Cook for 2 minutes.
  • When ready, slowly pour in the warm milk/broth into the pot with vegetables. Stir well to combine. Continue cooking at heat right below medium until potatoes are fork tender and broth becomes slightly thick.
  • Peel blistered skins from poblano peppers. Remove seeds and stems and dice the peppers. Transfer to pot.
  • Once potatoes are fork tender, gently stir in the fish. Cover the pot. Set your timer for 3 minutes. Remove pot from heat and let it sit for another 5 minutes before serving. Garnish with grated cheese and hot sauce. Serve with saltines.

Notes

The fish can easily be replaced with uncooked shrimp or add both!