Step-by-step instructions
- In a large pot, cook the bacon over medium heat until crispy. Remove the bacon and set it aside, leaving the drippings in the pot.
- Add butter, diced onion, and minced garlic to the pot. Sauté until soft and fragrant.
- Stir in the roasted poblano, cubed potatoes, and corn. Cook for about 2–3 minutes.
- Sprinkle the flour over the mixture and stir well to coat everything evenly.
- Gradually pour in the seafood stock while stirring constantly. Bring the mixture to a gentle simmer.
- Cook until the potatoes are tender, which should take about 15 minutes.
- Add heavy cream, milk, chopped shrimp, cubed fish, smoked paprika, salt, and pepper. Simmer gently for 5–7 minutes until the seafood is cooked through.
- Stir in half of the reserved bacon for extra flavor and adjust seasoning as needed.
- Serve hot, topped with the remaining bacon, cilantro, and sliced jalapeños, adding hot sauce if desired.
Best ways to enjoy it
The chowder is delicious on its own, but why not elevate your meal? Serve it with crusty bread for dipping, or pair it with a simple green salad dressed in a light vinaigrette. Another lovely addition could be a side of garlic buttered naan or warm tortillas. If you’re feeling adventurous, consider adding a sprinkle of cheese on top before serving for that extra indulgent touch.
Storage and reheating tips
Storing this chowder properly will help you enjoy it later! Place any leftovers in an airtight container and refrigerate for up to 3 days. To reheat, simply warm it over medium heat on the stovetop, stirring gently to bring it back to its creamy consistency. If you’d like to freeze it, you can store it in freezer-safe containers for up to 2 months; just remember that the potatoes may become softer when thawed, but the flavor will still be wonderful.
Helpful cooking tips
To ensure your chowder turns out perfectly every time, consider these tips:
- For enhanced flavor, try using freshly simmered seafood stock instead of store-bought.
- Always ensure that your seafood is fresh. If you’re using frozen shrimp or fish, make sure they are properly thawed before cooking to avoid a rubbery texture.
- Don’t hesitate to adjust the spice level. If you enjoy heat, add more smoked paprika or jalapeños to your liking!
Creative twists
Feeling experimental? There are several fun variations you can try:
- Substitute the white fish with scallops or crab for a different seafood experience.
- Incorporate more vegetables such as carrots or bell peppers for added texture and nutrition.
- For a southwestern flair, include a pinch of cumin and cilantro, or even top the chowder with crumbled queso fresco.
FAQs
What is the prep time for this seafood chowder?
The prep time generally takes about 10-15 minutes, which involves chopping vegetables and gathering ingredients.
Can I use frozen seafood for this recipe?
Absolutely! Just ensure the seafood is properly thawed before use to maintain the best texture and flavor.
How do I store seafood chowder?
Keep it in an airtight container in the fridge for up to 3 days, or freeze it for up to 2 months. Reheat on the stovetop for best results.
Indulge in this Cozy Seafood Chowder with Roasted Poblano & Bacon and transform your next chilly evening into a heartwarming experience!
