Photo by Sonia Mendez Garcia

Green Chile Seafood Chowder

Cuisine: American
Prep Time: 20 minutes
Cook Time: 35 minutes
Servings: 6 people
A hot bowl of seafood chowder with all the flavors of green chiles, tender crab meat and perfectly cooked shrimp, and you're set for the night!

When I was a young cook, I would have never imagined myself preparing a seafood chowder. I grew up with very traditional dishes influenced from the northern region of Mexico. We are talking beef, pork and chicken for every meal. I was only familiar with shrimp prepared in ceviche and dried shrimp in potato cakes, but that was it.

For years, I would only purchase already-cooked shrimp for my recipes. The first time I used raw, fresh shrimp and cooked it in a recipe, I was amazed at the difference in flavor. Fresh seafood cooks up quickly and can be used in countless recipes. This recipe for green chile seafood chowder comes together easily with a little help from store bought diced green chiles, which come in several brands and sizes. You should also be aware that they may come in different heat levels as well.

When preparing dishes to share, I will generally look for the mild labeled chiles. Splurging a little for the lump crab meat, once in a while is ok too. Just think of how much you will be saving by cooking at home, plus you will have learned a new dish to add to your weekly menu.


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  1. Place washed and cubed potatoes in a bowl covered with water and reserve.
  2. In a deep skillet at medium heat, melt butter. Add onion, garlic, celery and bell pepper. Season lightly with salt and pepper and sauté for 6-8 minutes.
  3. Add smoked sausage and sauté for 2 minutes. Sprinkle in flour and cook for 1 minute.
  4. Whisk in milk and chicken broth. Add green chiles and potatoes. Bring to a boil, reduce to a simmer and cook for 15 minutes or until potatoes are fork tender.
  5. Stir in shrimp and cook for just 2 minutes. Add in lump crab meat. Stir to combine. Cover and remove from heat. Let sit for 5 minutes. Serve with saltine crackers and hot sauce.

Chef Notes

Watching your gluten intake? Eliminate the all purpose flour in this recipe all together. Take 1/3 of the cooked potatoes and blend them until smooth with some broth. Add this mixture back into the simmering soup.

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