Green Chile & Oyster Chowder

This Green Chile & Oyster Chowder is a hearty and comforting dish that brings a unique twist to traditional seafood soups. The combination of briny oysters, earthy red potatoes, and sweet corn creates a rich base, while the addition of roasted red bell peppers and fresh green chiles adds layers of smoky heat and vibrant color. The broth is finished with half-and-half for a luxurious creaminess that coats the palate without overpowering the delicate seafood flavors. Perfect for a cozy dinner, this chowder is both satisfying and elegant, offering a balance of textures from the tender vegetables and plump oysters.

Cooking Method: Boiling, Frying, Roasting, Steaming

Cuisine: Global

Courses: Soups

Difficulty: Intermediate

Servings: 4

Calories: 1659.6

Dietary: Gluten-free

Description

This Green Chile & Oyster Chowder is a hearty and comforting dish that brings a unique twist to traditional seafood soups. The combination of briny oysters, earthy red potatoes, and sweet corn creates a rich base, while the addition of roasted red bell peppers and fresh green chiles adds layers of smoky heat and vibrant color. The broth is finished with half-and-half for a luxurious creaminess that coats the palate without overpowering the delicate seafood flavors. Perfect for a cozy dinner, this chowder is both satisfying and elegant, offering a balance of textures from the tender vegetables and plump oysters.

Ingredients

1 pound Red Potatoes, Cut Into 1/2-inch Dice
1 md Onion, Finely Chopped
2 1/2 cup Fish Stock Or Clam Juice
1 md Bay Leaf
1/2 pound Fresh Green Chiles
2 cup Peanut Oil
1/2 cup Fresh Corn Kernels
16 Shucked Oysters In Their Liquor

Directions

1
Bring a pot of salted water to a boil. Add the diced red potatoes and boil for about 4 minutes until par-cooked. Drain, rinse with cold water, and set aside to cool.
2
In a saucepan, combine the chopped onion, 1 cup of the fish stock (or clam juice), and the bay leaf. Simmer over low heat for 15 to 20 minutes until the onion is soft and translucent but not browned. Remove from heat, discard the bay leaf, and let the mixture cool slightly.
3
Heat the peanut oil in a large skillet over medium-high heat. Add the fresh green chiles and fry for 4 to 5 minutes, turning occasionally, until the skins are blistered but not blackened. Remove from heat.
4
Peel the blistered skins off the green chiles, remove the seeds, and cut the chiles into 1/2-inch dice. Set aside.
5
Place the fresh corn kernels in a covered pan with 1/4 cup of water. Steam over medium heat for 2 minutes or until tender. Drain and set aside.
6
In a large pot, combine the shucked oysters with their liquor, the remaining 1 1/2 cups of fish stock, and the diced green chiles. Heat gently for 2 minutes.
7
Add the par-cooked potatoes, the cooked onion mixture, and the roasted red bell pepper (prepared separately: roast, peel, and dice 1 large sweet red bell pepper into 1/2-inch pieces). Bring the mixture to a gentle boil.
8
Stir in the half-and-half. Keep the temperature low, ensuring the mixture does not boil vigorously, to prevent the dairy from separating.
9
Add the steamed corn, butter, and salt to taste. Stir gently to combine.
10
Ladle the chowder into soup bowls and garnish each serving with chopped fresh marjoram. Serve immediately.

Nutrition Facts

Servings 4

Amount Per Serving
Calories 1659.6kcal

% Daily Value *
Total Fat 133.2g205%
Saturated Fat 24.1g121%
Cholesterol 259.0mg87%
Sodium 2012.8mg84%
Total Carbohydrate 68.8g23%
Dietary Fiber 11.3g46%
Sugars 7.1g
Protein 60.0g120%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Keywords: oyster, chowder, green chile, seafood soup, creamy, roasted pepper, corn, potato, briny, smoky, half and half, bay leaf, dinner, comfort food

Read it online: https://www.chefs-mate.com/recipe/green-chile-oyster-chowder/