Seafood Chowder with Green Chilies in bowl
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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.
Prep Time15 mins
Cook Time25 mins
Total Time40 mins
Course: Soup
Cuisine: American
Servings: 6 servings
Calories: 394kcal
Author: Jami Boys


  • 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: 1cup | Calories: 394kcal | Carbohydrates: 56.9g | Protein: 17.1g | Fat: 11.9g | Saturated Fat: 6.9g | Cholesterol: 91mg | Sodium: 805mg | Fiber: 7.7g | Sugar: 11.2g