Creamy Fish Chowder with Roasted Poblano

Name: Creamy Fish Chowder with Roasted Poblano
Ingredients: 3 large poblano peppers; 2 tablespoons olive oil; 1 small yellow onion, coarsely chopped; 2 ribs celery, chopped; 2 teaspoons salt, divided; 2 garlic cloves, minced; 1 teaspoon ground coriander; 1 teaspoon ground cumin; 4 cups fish or vegetable broth; 2 pounds Yukon Gold potatoes, scrubbed and cut into 1-inch pieces; 2 (4-ounce) cans diced hatch green chiles; ⅓ cup clam juice (optional); ½ cup heavy cream; 1½ pounds cod or halibut filets, cut into 1-inch pieces; Cilantro, sliced fresh jalapeño, sliced radish, and lime wedges, for garnish

thelocalpalate.com

Flame-roasted poblano peppers and spicy green hatch chiles add a smoky heat to this creamy fish chowder featuring halibut, potatoes, and celery.

View full recipe on thelocalpalate.com

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