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!

Nutriscore Rating: 66/100

Prep Time:20 mins

Cook Time:40 mins

Total Time:60 mins

Servings: 4

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)

Directions

Step 1

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.

Step 2

Add the minced garlic and chopped green chiles, and cook for an additional 2 minutes until fragrant.

Step 3

Sprinkle the flour over the vegetable mixture, stirring constantly to create a roux. Cook for 1 minute to remove the raw flour taste.

Step 4

Gradually pour in the chicken or seafood stock while stirring to prevent lumps. Add the diced potatoes and bring the mixture to a simmer.

Step 5

Cover the pot and let it simmer for 15–20 minutes, or until the potatoes are tender and easily pierced with a fork.

Step 6

Lower the heat to medium-low. Stir in the heavy cream and whole milk, ensuring the chowder doesn’t boil to prevent curdling.

Step 7

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.

Step 8

Season the chowder with salt, black pepper, and crushed red pepper flakes if desired. Taste and adjust seasoning as needed.

Step 9

Ladle the chowder into bowls and garnish with fresh parsley. Serve warm with crusty bread or oyster crackers on the side.

Nutrition Facts

Serving size	3630.3 grams (3630.3g)

Amount per serving	% Daily Value*
Calories	2721

Total Fat 169.20g	217%
Saturated Fat 88.10g	440%
Polyunsaturated Fat 0.30g
Cholesterol 897mg	299%
Sodium 8779mg	382%
Total Carbohydrate 178.60g	65%
Dietary Fiber 14.70g	53%
Total Sugars 27.80g
Protein 112.20g	224%

Vitamin D 3947IU	19737%
Calcium 1294mg	100%
Iron 86mg	476%
Potassium 5347mg	114%

*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.

Source of Calories

Fat: 56.7%

Protein: 16.7%

Carbs: 26.6%