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	(3630.3g)

Amount per serving	% Daily Value*
Calories	2720.6

Total Fat 169.2g	0%
Saturated Fat 88.1g	0%
Polyunsaturated Fat 0.3g
Cholesterol 897.3mg	0%
Sodium 8779.2mg	0%
Total Carbohydrate 178.6g	0%
Dietary Fiber 14.7g	0%
Total Sugars 27.8g
Protein 112.2g	0%

Vitamin D 3947.4IU	0%
Calcium 1294.1mg	0%
Iron 85.7mg	0%
Potassium 5347.4mg	0%

*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%