Mexican Clam Chowder

Name: 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

15 ingredients

5 steps

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

Directions

1

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.
2

Cut potatoes into 1/2-inch cubes.
3

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.
4

Add tomatoes with juice, chili, corn, peas, and clams with juice, stirring to mix. Turn heat to high, cover, and return to a boil.
5

Add lime juice, hot sauce, cilantro, and salt and pepper to taste. Ladle soup into bowls.