Mexican Clam Chowder Recipe

Name: Mexican Clam Chowder
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
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

Servings: persons

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

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.

885

kcal

Calories

Fat

Carbs

127

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 15 ingredients. The key ingredients include: 1 tablespoon olive oil, 1 onion (1/2 lb.), peeled and chopped, 2 cloves garlic, pressed or minced, 1 tablespoon chili powder, and more.

Yes, Mexican Clam Chowder falls under the Seafood category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Mexican Clam Chowder

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