Mexican Clam Chowder
"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.
How to Make It
Step 1
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.
Step 2
2
Cut potatoes into 1/2-inch cubes.
Step 3
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.
Step 4
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.
Step 5
5
Add lime juice, hot sauce, cilantro, and salt and pepper to taste. Ladle soup into bowls.
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
Step 1
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.
Step 2
2
Cut potatoes into 1/2-inch cubes.
Step 3
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.
Step 4
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.
Step 5
5
Add lime juice, hot sauce, cilantro, and salt and pepper to taste. Ladle soup into bowls.
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