Description
A rich and creamy New England-style clam chowder enhanced with roasted poblano peppers for a subtle smoky heat and bold flavor. This comforting soup combines tender clams, soft potatoes, and a smooth dairy base infused with roasted poblano pepper for a unique twist on the classic chowder.
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 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
Instructions
- Roast Poblano Pepper: Roast the poblano pepper over an open flame or under a broiler until the skin is charred. Allow it to cool, then peel off the skin and chop the pepper into small pieces.
- 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 4-5 minutes.
- Create Roux: Stir in the flour and cook for about 1 minute while stirring continuously to remove the raw flour taste.
- Add Clam Juice: Gradually whisk in the clam juice to the roux, stirring constantly to create a smooth mixture without lumps.
- Cook Potatoes: Add the diced potatoes to the pot. Bring to a simmer and cook until the potatoes are tender, approximately 15 minutes.
- Incorporate Dairy and Poblano: Stir in the milk, heavy cream, and roasted poblano pepper. Heat gently, ensuring it does not come to a boil to prevent curdling.
- Add Clams and Finish Cooking: Add the chopped clams and cook gently for about 5 minutes to warm through and blend flavors.
- Season and Serve: Season to taste with salt and black pepper. Serve the chowder warm, optionally garnished with fresh parsley or crispy bacon bits.
Notes
- Adjust the heat level by adding more or less roasted poblano pepper according to your preference.
- Do not allow the chowder to boil after adding the milk and cream to prevent the dairy from curdling.
- For extra flavor, garnish with chopped parsley or crispy bacon bits before serving.
- Use gluten-free flour as a substitute if needed to keep the dish gluten-free.
- Prep Time: 20 minutes
- Cook Time: 25 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: American
