Seafood Chowder with Green Chilies

I love New England style chowder, so when I saw a recipe with green chilies added, I was intrigued. I used a chowder recipe I like, adding chilies and paprika. It turned out really good, adding just a hint of spiciness.

Start by melting 1/4 cup of butter in a large soup pot. Add 4 large potatoes, peeled and diced.

Add one onion, chopped, to the pan. Cook and stir with the potatoes and butter for a few minutes over medium heat.

Next add the teaspoon of paprika (yet another difference about this chowder) and stir.

I like to add about a 1/4 cup of flour at this point to help thicken the chowder. Stir and cook about 2-3 minutes.

Measure 4 cups of water and add the juice from one (or two cans- your preference) can of minced clams, reserving the clams for later. Add to the potato mixture along with salt and pepper. Bring to a boil, then reduce the heat and simmer for about 15 minutes, stirring occasionally, until the potatoes are tender.

Add the green chilies. If I had them, I would've added some chopped roasted red peppers. But I didn't.

Add 1 cup of half-and-half and 1 cup of milk, stirring well.

Add the seafood next. This is the seafood I'm using - 1/2 lb. medium shrimp, 1 lb. tilapia, and a can of clams. It's what I had in the freezer and since it was bought on sale, it helps make this dish not as expensive as some seafood recipes.

I LOVE seafood and am always trying to find ways to get it into our menus without going over budget. I've found the best ways are to (obviously) buy on sale, and also to use recipes that make a little seafood go a long way. Soup is a good one, also kabobs because I can add lots of vegetables on the skewers, and pastas.

I also try to plan a very inexpensive meal one of the days that week to balance out the seafood day.

Cook over medium-high heat until the fish and shrimp are cooked through, about 5-8 minutes.

Add the juice of one lemon, stir in, and serve sprinkled with a little parsley.

Easy and delicious- and done in about 30 minutes!

Seafood Chowder With Green Chilies

• 4 large potatoes, peeled and diced
• 1/4 cup butter
• 1 onion, chopped
• 1 tsp. paprika
• 1/4 cup flour
• 4 cups water
• 1 (or 2) 6-oz can clams
• 1 tsp. salt
• 1/2 tsp. black pepper
• 1 4-oz can chopped green chilies
• 1/4 cup chopped roasted red peppers (optional)
• 1 cup half-and-half
• 1 cup milk
• 1 lb. tilapia fillets, cut into bite-size pieces
• 1/2 lb. medium-size shrimp, peeled and cleaned (can also use cooked)
• juice of one small lemon

1. Melt butter over medium heat and add the potatoes and onions. Stir and cook for 3-4 minutes until onion is softened.
2. Add paprika and flour, stirring well and cook a couple minutes.
3. Add the water and clam juice to the pot along with the salt and pepper. Bring to a boil, then reduce heat and simmer about 15 minutes or until the potatoes are tender.
4. Stir in the chilies (and red peppers, if using), half-and-half, milk, and seafood. Cook over medium heat until the fish is cooked through, about 5 minutes, stirring occasionally.
5. Finish by stirring in the juice of a lemon and adjust salt to taste.

The approximate cost is about $7.00, and it makes 6-8 servings.


Jami