Name: Creamy New England Clam Chowder with a Poblano Pepper Kick Recipe
Prep time: 20 min
Cook time: 25 min
Total time: 45 min
Cuisine: American
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

Description

A rich and creamy New England-style clam chowder enhanced with roasted poblano peppers for a subtle smoky heat and bold flavor, creating a comforting and flavorful seafood soup.

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

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Instructions

Roast Poblano Pepper: Roast the poblano pepper over an open flame or under a broiler until the skin is charred and blistered. Let it cool, then peel off the skin and chop it finely.
Sauté Onion: In a large pot, melt the butter over medium heat. Add the chopped onion and sauté until it becomes soft and translucent, about 5 minutes.
Add Flour: Stir in the flour to the sautéed onions and cook 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 until the mixture is smooth and begins to thicken.
Simmer Potatoes: Add the diced potatoes to the pot and let them simmer in the clam juice mixture until they are tender, about 10 to 15 minutes.
Add Dairy and Pepper: Stir in the milk, heavy cream, and chopped roasted poblano pepper. Heat gently but do not allow the mixture to boil to prevent curdling.
Cook Clams: Add the chopped clams to the chowder and cook gently for an additional 5 minutes to heat through and blend flavors.
Season and Serve: Season the chowder with salt and black pepper to taste. Serve warm, optionally garnished with parsley or crispy bacon bits.

Notes

You can adjust the heat level by adding more or less roasted poblano pepper according to your taste preference.
Avoid boiling the chowder after adding the milk and cream to prevent the dairy from curdling and ruining the creamy texture.
Garnish this chowder with fresh parsley or crispy bacon bits for added flavor and presentation.

Prep Time: 20 minutes
Cook Time: 25 minutes
Category: Soup
Method: Stovetop
Cuisine: American