Flame-roasted poblano peppers and spicy green hatch chiles add a smoky heat to this creamy fish chowder. The fishy broth is emphasized with the addition of clam juice to the halibut or cod. Top this cozy chowder with chopped cilantro, sliced radishes, sliced jalapeño and lime wedges.
recipe 
yields
Serves 4-6
3 large poblano peppers
2 tablespoons olive oil
1 small yellow onion, coarsely chopped
2 ribs celery, chopped
2 teaspoons salt, divided
2 garlic cloves, minced
1 teaspoon ground coriander
1 teaspoon ground cumin
4 cups fish or vegetable broth
2 pounds Yukon Gold potatoes, scrubbed and cut into 1-inch pieces
2 (4-ounce) cans diced hatch green chiles
⅓ cup clam juice (optional)
½ cup heavy cream
1½ pounds cod or halibut filets, cut into 1-inch pieces
Cilantro, sliced fresh jalapeño, sliced radish, and lime wedges, for garnish
Ingredients
steps
- Over an open flame on a gas stove or grill, roast poblanos until deeply charred all over, rotating occasionally. Alternatively, preheat broiler with rack 6 inches from heat source and roast poblanos on a baking sheet lined with aluminum until charred all over, about 4 minutes per side. Once charred, place in a large bowl, cover with plastic wrap, and let sit 10 minutes. Remove plastic, peel off charred skin, and remove stems and seeds. Coarsely chop peppers.
- Heat oil in a large dutch oven over medium-high heat until shimmering. Add onion, celery, and ½ teaspoon salt and cook, stirring occasionally, until softened slightly, about 4 minutes. Add garlic, coriander, and cumin and cook, stirring frequently, until fragrant, about 1 minute.
- Add broth, potatoes, hatch chiles, chopped poblanos, clam juice (if using), and remaining 1½ teaspoons salt and bring to a boil over high heat. Reduce to a simmer over medium-low and cook, covered, until potatoes are fork tender, about 20 minutes. Add heavy cream and halibut and cook, stirring occasionally, still over medium low, until fish is cooked through and flaky, about 6 minutes.
- Serve fish chowder with cilantro, sliced jalapeño, sliced radish, and lime wedges.
Date Published: 10.03.23
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Recipe By
Ali Ramee
