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Green Chile & Oyster Chowder

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“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”
READY IN:
1hr 10mins
SERVES:
4-6
UNITS:
US

Ingredients Nutrition

Directions

  1. Boil potatoes in water for 4 minutes, drain, rinse and let cool. Set aside.
  2. Over 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.
  3. Fry 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.
  4. Steam the corn in 1/4 cup water for 2 minutes until tender (or use frozen thawed corn kernals).
  5. In 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.
  6. Pour soup into soup bowls and garnish with marjoram.

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