Description
A rich and creamy New England-style clam chowder enhanced with roasted poblano peppers for a subtle smoky heat and bold flavor.
Ingredients
Main Ingredients
- 2 cups chopped clams
- 2 cups diced potatoes
- 1 poblano pepper, roasted, peeled, and chopped
- 1 small onion, chopped
- 2 tablespoons butter
- 2 cups milk
- 1 cup heavy cream
- 2 tablespoons flour (use gluten-free flour for gluten-free option)
- 2 cups clam juice
- Salt and black pepper to taste
Instructions
- Roast Poblano Pepper: Roast the poblano pepper over high heat or under a broiler until the skin is charred and blistered, then peel off the skin, remove seeds, and chop it finely.
- Sauté Onions: Melt butter in a large pot over medium heat. Add the chopped onion and cook, stirring frequently, until softened and translucent, about 5 minutes.
- Create Roux: Sprinkle the flour over the softened onions and stir continuously to cook the flour for about 1 minute, forming a light roux.
- Add Clam Juice: Gradually whisk in the clam juice to the roux, making sure there are no lumps, until the mixture is smooth and slightly thickened.
- Cook Potatoes: Add the diced potatoes to the pot and simmer the mixture gently for about 15 minutes or until the potatoes are tender when pierced with a fork.
- Add Dairy and Poblano: Stir in the milk, heavy cream, and the chopped roasted poblano pepper. Heat gently without boiling, to avoid curdling the dairy.
- Add Clams and Heat Through: Fold in the chopped clams and cook gently for an additional 5 minutes to blend the flavors without overcooking the clams.
- Season and Serve: Season with salt and freshly ground black pepper to taste. Serve the chowder warm, optionally garnished with fresh parsley or crispy bacon bits.
Notes
- Adjust the heat level by adding more or fewer roasted poblanos according to your spice preference.
- Avoid boiling after adding milk and cream to prevent curdling and maintain creaminess.
- For extra flavor, garnish with fresh parsley or crispy bacon bits before serving.
- Prep Time: 20 minutes
- Cook Time: 25 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: American
