Seafood Chowder with Green Chilies
A recipe for classic creamy seafood chowder that adds an interesting south-of-the-border taste with green chilies, paprika, and a splash of lemon juice.
- Author: Jami Boys
- Prep Time: 15 min
- Cook Time: 25 min
- Total Time: 40 minutes
- Yield: 6 servings 1x
- Category: Soup
- Method: Stovetop
- Cuisine: American
- 4 large potatoes, peeled and diced*
- 1/4 cup butter
- 1 onion, chopped
- 1 teaspoon paprika
- 1/4 cup flour
- 2 cups water
- 2 6-ounce cans minced clams, drained reserving juice
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1/2 cup chopped fresh mild green chilies (or frozen peppers, or 1 4-ounce canned)**
- 2 cups whole milk (or use half cream for a richer chowder)
- 1 pound white fish, cut into bite-size pieces
- 1/2 pound medium-size shrimp, peeled and cleaned
- juice of one small lemon
- parsley for serving
- Melt butter over medium heat and add the potatoes, onions, and chilies. Stir and cook for 3-4 minutes until onion is softened.
- Add paprika and flour, stirring well, and cook for 1 more minute. Add the water and the juice from the canned clams to the pot along with the salt and pepper.
- Bring to a boil, then reduce heat and simmer about 15 minutes or until the potatoes are tender.
- Stir in half-and-half, milk, white fish, and shrimp. Cook over medium heat until the fish is cooked through, about 5 minutes, stirring occasionally.
- Finish the chowder by stirring in the juice of the lemon and adjust salt to taste. Sprinkle with chopped parsley and serve.
*Russet potatoes work best for chowders.
**Mild green chilies like Anaheim or Ancho are best. You can substitute a chopped jalapeno pepper for some of the chilies if you’d like your chowder spicier.
- Serving Size: 1 cup
- Calories: 394
- Sugar: 11.2g
- Sodium: 805mg
- Fat: 11.9g
- Saturated Fat: 6.9g
- Carbohydrates: 56.9g
- Fiber: 7.7g
- Protein: 17.1g
- Cholesterol: 91mg
Keywords: chowder, soup, seafood, green chilies, stew, shrimp, white fish, clams, easy dinner, weeknight dinner