Green Chile Oyster Chowder
Savor the irresistible coastal-meets-Southwest flavors of Green Chile Oyster Chowder, a creamy, comforting dish that’s bursting with character. This rich and hearty chowder combines tender shucked oysters with smoky roasted green chiles, creating a unique fusion of briny and spicy flavors. Russet potatoes add a satisfying heartiness, while a velvety blend of heavy cream and whole milk ensures every spoonful is pure comfort. Aromatic garlic, celery, and onion form the flavor-packed base, and a touch of crushed red pepper flakes brings optional heat for spice enthusiasts. Perfect for a chilly evening, this one-pot marvel is ready in just an hour and is best served with crusty bread or oyster crackers for dipping. Whether you're seeking an elevated seafood recipe or a fresh twist on traditional chowder, this dish is a must-try!
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Recipe Information
Ingredients
- 12 pieces Fresh oysters (shucked, with liquid reserved)
- 4 tablespoons Unsalted butter
- 1 medium Yellow onion (finely diced)
- 2 pieces Celery stalks (finely diced)
- 3 pieces Garlic cloves (minced)
- 4 medium Green chiles (roasted, peeled, and chopped)
- 2 medium Russet potatoes (peeled and diced)
- 4 cups Chicken or seafood stock
- 1 cup Heavy cream
- 1 cup Whole milk
- 2 tablespoons All-purpose flour
- 1 teaspoon Salt
- 0.5 teaspoon Ground black pepper
- 0.25 teaspoon Crushed red pepper flakes (optional, for heat)
- 2 tablespoons Fresh parsley (chopped, for garnish)
Instructions
In a large pot over medium heat, melt the butter. Add the diced onion and celery, and sauté until softened and translucent, about 5 minutes.
Add the minced garlic and chopped green chiles, and cook for an additional 2 minutes until fragrant.
Sprinkle the flour over the vegetable mixture, stirring constantly to create a roux. Cook for 1 minute to remove the raw flour taste.
Gradually pour in the chicken or seafood stock while stirring to prevent lumps. Add the diced potatoes and bring the mixture to a simmer.
Cover the pot and let it simmer for 15–20 minutes, or until the potatoes are tender and easily pierced with a fork.
Lower the heat to medium-low. Stir in the heavy cream and whole milk, ensuring the chowder doesn’t boil to prevent curdling.
Add the shucked oysters along with their reserved liquid to the pot. Cook for 5–7 minutes, or until the oysters are plump and cooked through.
Season the chowder with salt, black pepper, and crushed red pepper flakes if desired. Taste and adjust seasoning as needed.
Ladle the chowder into bowls and garnish with fresh parsley. Serve warm with crusty bread or oyster crackers on the side.
Nutrition Facts
Calories |
515 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 36.2 g | 46% | |
| Saturated Fat | 21.0 g | 105% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 132 mg | 44% | |
| Sodium | 1594 mg | 69% | |
| Total Carbohydrate | 31.8 g | 12% | |
| Dietary Fiber | 2.5 g | 9% | |
| Total Sugars | 7.0 g | ||
| Protein | 12.1 g | 24% | |
| Vitamin D | 7.7 mcg | 38% | |
| Calcium | 168 mg | 13% | |
| Iron | 7.0 mg | 39% | |
| Potassium | 791 mg | 17% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
