Description
A rich and creamy New England-style clam chowder enhanced with roasted poblano peppers for a subtle smoky heat and bold flavor, perfect for a comforting and flavorful meal.
Ingredients
Seafood
- 2 cups chopped clams
- 2 cups clam juice
Vegetables
- 2 cups diced potatoes
- 1 poblano pepper, roasted, peeled, and chopped
- 1 small onion, chopped
Dairy
- 2 tablespoons butter
- 2 cups milk
- 1 cup heavy cream
Other
- 2 tablespoons flour (use gluten-free flour if needed)
- Salt and black pepper to taste
Instructions
- Roast Poblano Pepper: Roast the poblano pepper until the skin is charred and blistered. Once cooled, peel off the skin and chop the pepper finely.
- Sauté Onions: Melt the butter in a large pot over medium heat. Add the chopped onion and sauté until soft and translucent, about 5 minutes.
- Add Flour: Sprinkle the flour over the onions and stir continuously, cooking for about 1 minute to form a roux that will thicken the chowder.
- Whisk in Clam Juice: Gradually pour in the clam juice while whisking constantly to create a smooth mixture without lumps.
- Simmer Potatoes: Add the diced potatoes to the pot and simmer until they are tender, approximately 10-15 minutes.
- Add Dairy and Roasted Poblano: Stir in the milk, heavy cream, and the chopped roasted poblano pepper to combine all the flavors gently without boiling.
- Add Clams and Warm Through: Fold in the chopped clams and cook gently for about 5 minutes to heat them through without overcooking.
- Season and Serve: Season the chowder with salt and black pepper to taste. Serve warm, optionally garnished with fresh parsley or crispy bacon bits.
Notes
- Adjust the heat level by adding more or less roasted poblano pepper according to your preference.
- Avoid boiling the chowder after adding the dairy to prevent curdling.
- Garnish with parsley or crispy bacon bits for added flavor and texture.
- Prep Time: 20 minutes
- Cook Time: 25 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: American
