Roasted Poblano Seafood Chowder
My love of roasted poblano in this tasty seafood chowder with subtle flavors of roasted corn!
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.