1 hr 10 mins
It's almost green chile season and I thought this was an interesting way to use green chiles instead of the usual green chile stew. Recipe source: Coyote Cafe
My Private Note
Units: US | Metric
- 1 lb red potatoes, diced (1/2 inch)
- 1 onion, chopped
- 2 1/2 cups clam broth (or fish stock)
- 1 bay leaf
- 1/2 lb fresh green chili
- 2 cups peanut oil
- 1/2 cup corn kernel
- 16 shucked oysters, in liquid (or use scallops)
- 1 red bell pepper, roasted, peeled and diced (1/2 inch)
- 2 cups half-and-half (or for a richer chowder use heavy cream)
- 1 tablespoon butter
- 1 teaspoon marjoram, chopped
- 1Boil potatoes in water for 4 minutes, drain, rinse and let cool. Set aside.
- 2Over low heat cook onion and bay leaf in one cup of clam broth (or fish stock) for 15-20 minutes until cooked through. Discard bay leaf and let cool.
- 3Fry the green chiles in the oil for about 4-5 minutes or until skin blisters but not black. Skin chiles, remove seeds and cut into 1/2 inch dice.
- 4Steam the corn in 1/4 cup water for 2 minutes until tender (or use frozen thawed corn kernals).
- 5In a large soup pot, combine the oysters with their liquid, the remaining broth (1 1/2 cups) and the green chiles and cook over low heat for 2-5 minutes, then add the potatoes, onion and red pepper and bring to a boil over medium high heat. Stir in half-and-half (or heavy cream), keeping mixture below a boil (or half-and-half will seperate). Stir in salt, corn and butter.
- 6Pour soup into soup bowls and garnish with marjoram.
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Nutritional Facts for Green Chile & Oyster Chowder
Serving Size: 1 (567 g)
Servings Per Recipe: 4
- Amount Per Serving
- % Daily Value
- Calories 1444.6
- Calories from Fat 1169
- Total Fat 129.9 g
- Saturated Fat 29.8 g
- Cholesterol 156.9 mg
- Sodium 617.4 mg
- Total Carbohydrate 47.6 g
- Dietary Fiber 4.3 g
- Sugars 6.6 g
- Protein 27.5 g