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.
1/2cupchopped fresh mild green chiliesor frozen peppers, or 1 4-ounce canned**
1teaspoonpaprika
1/4cupflour
2cupswater
2 6-ouncecans minced clamsdrained reserving juice
1teaspoonsalt
1/2teaspoonblack pepper
2cupswhole milkor use half cream or all half-and-half for a richer chowder
1poundwhite fishcut into bite-size pieces
1/2poundmedium-size shrimppeeled and cleaned
juice of one small lemon
parsley for serving
Instructions
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 milk (and cream, if using), 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.
Notes
*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.