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 seafood soup.
Ingredients
Clam Chowder Base
- 2 cups chopped clams
- 2 cups diced potatoes
- 1 small onion, chopped
- 2 tablespoons butter
- 2 tablespoons flour (use gluten-free flour if needed)
- 2 cups clam juice
- 2 cups milk
- 1 cup heavy cream
- Salt and black pepper to taste
Roasted Poblano Pepper
- 1 poblano pepper, roasted, peeled, and chopped
Instructions
- Roast Poblano Pepper: Roast the poblano pepper over an open flame or under a broiler until the skin is charred and blistered. Place it in a bowl covered with plastic wrap to steam for 10 minutes, then peel off the skin, remove seeds, and chop finely.
- Sauté Onion: In a large pot, melt the butter over medium heat. Add the chopped onion and cook until it becomes soft and translucent, about 5 minutes.
- Add Flour: Sprinkle the flour over the cooked onions and stir continuously for about 1 minute to create a roux, which will help thicken the chowder.
- Incorporate Clam Juice: Gradually whisk in the clam juice, stirring constantly to ensure the roux dissolves smoothly without lumps, forming the base broth.
- Simmer Potatoes: Add the diced potatoes to the pot and reduce heat to a gentle simmer. Cook until the potatoes are tender, approximately 10–15 minutes.
- Add Dairy and Poblano: Stir in the milk, heavy cream, and the roasted chopped poblano pepper. Heat gently without bringing it to a boil to prevent curdling.
- Add Clams and Finish Cooking: Gently fold in the chopped clams and cook over low heat for 5 minutes to allow flavors to meld together without overcooking the clams.
- Season and Serve: Taste the chowder and season with salt and black pepper as desired. Serve warm, optionally garnished with fresh parsley or crispy bacon bits for extra flavor and texture.
Notes
- Adjust the heat level by adding more or less roasted poblano pepper according to your preference.
- Do not boil the chowder after adding the dairy to prevent curdling and maintain a smooth texture.
- For added garnish and flavor, consider topping with chopped parsley or crispy bacon bits.
- Use gluten-free flour if you need this recipe to be gluten-free.
- Prep Time: 20 minutes
- Cook Time: 25 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: American
