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Receta Mexican Clam Chowder
by Global Cookbook

Mexican Clam Chowder
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  Raciónes: 8

Ingredientes

  • 1 Tbsp. extra virgin olive oil
  • 1 x onion - (1/2 lb) peeled, minced
  • 2 x garlic cloves pressed or possibly chopped
  • 1 Tbsp. chili pwdr
  • 6 c. fat-skimmed chicken broth
  • 1 1/3 lb red thin-skinned potatoes scrubbed
  • 1 can diced tomatoes - (14 1/2 ounce)
  • 1 can low-fat vegetarian chili with beans - (15 ounce)
  • 1 pkt frzn corn kernels - (10 ounce)
  • 1 pkt frzn petite peas - (10 ounce)
  • 1 can baby clams - (to 2, 10 to 12 ounce ea)
  • 2 Tbsp. lime juice - (to 3)
  • 1 tsp warm sauce - (to 2)
  • 2 Tbsp. minced fresh cilantro Salt to taste Freshly-grnd black pepper to taste

Direcciones

  1. In a 5- to 6-qt pan over high heat, stir oil, onion, and garlic till onion is limp, about 5 min. Add in chili pwdr and stir just till fragrant, about 30 seconds. Add in broth, cover, and bring to a boil.
  2. Cut potatoes into 1/2-inch cubes.
  3. Add in potatoes to boiling broth. Cover and return to a boil, then reduce heat and simmer till potatoes are tender when pierced, about 10 min.
  4. Add in 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 in lime juice, warm sauce, cilantro, and salt and pepper to taste. Ladle soup into bowls.
  6. This recipe yields 16 c.; 8 servings.
  7. Comments: "I recently lost 18 pounds and was never hungry between meals," says Jean Chaney. The secret, she claims, is this low-fat but filling chowder.