Mexican Clam Chowder
Ingredients
- 1 tablespoon olive oil ⓘ
- 1 onion (1/2 lb.), peeled and chopped ⓘ
- 2 cloves garlic, pressed or minced ⓘ
- 1 tablespoon chili powder ⓘ
- 6 cups fat-skimmed chicken broth ⓘ
- About 1 1/3 pounds red thin-skinned potatoes, scrubbed ⓘ
- 1 can (14 1/2 oz.) diced tomatoes ⓘ
- 1 can (15 oz.) low-fat vegetarian chili with beans ⓘ
- 1 package (10 oz.) frozen corn kernels ⓘ
- 1 package (10 oz.) frozen petite peas ⓘ
- 1 or 2 cans (10 to 12 oz. each) baby clams ⓘ
- 2 to 3 tablespoons lime juice ⓘ
- 1 to 2 teaspoons hot sauce
- 2 tablespoons chopped fresh cilantro ⓘ
- Salt and pepper ⓘ
Instructions
- In a 5- to 6-quart pan over high heat, stir oil, onion, and garlic until onion is limp, about 5 minutes. Add chili powder and stir just until fragrant, about 30 seconds. Add broth, cover, and bring to a boil.
- Cut potatoes into 1/2-inch cubes.
- Add potatoes to boiling broth. Cover and return to a boil, then reduce heat and simmer until potatoes are tender when pierced, about 10 minutes.
- Add tomatoes with juice, chili, corn, peas, and clams with juice, stirring to mix. Turn heat to high, cover, and return to a boil.
- Add lime juice, hot sauce, cilantro, and salt and pepper to taste. Ladle soup into bowls.
Nutrition & Diet Analysis (per serving)
752
kcal
38% DV
Protein
Fat
Carbs
* % Daily Values based on a 2,000 calorie diet (FDA 2020).