Mexican Clam Chowder

Gluten Free
Dairy Free
Health score
21%
Mexican Clam Chowder
45 min.
8
212kcal

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Embark on a culinary adventure with this delightful Mexican Clam Chowder that brings a unique twist to the traditional chowder experience! Perfectly gluten-free and dairy-free, this creamy delight is not only a warm and comforting bowl of goodness but also a vibrant explosion of flavors that pays homage to the bold and fiery essence of Mexican cuisine.

Imagine savoring the tender bites of sweet corn, hearty beans, and luscious clams, all harmoniously blended with zesty lime juice and fragrant cilantro. This chowder is a celebration of freshness, making it an ideal choice for anyone looking to indulge in a healthier yet satisfying meal. Whether you’re hosting a gathering or simply treating yourself to a comforting bowl on a chilly evening, this soup is perfect for any occasion.

With minimal cooking time and easy-to-find ingredients, you can whip up a hearty serving for eight people in just 45 minutes! The wholesome ingredients like red potatoes and vibrant peas, paired with a robust chili base, create a nourishing dish that’s both filling and energizing. Not to mention, each bowl is low in calories, ensuring you can enjoy this dish guilt-free.

So, gather your friends and family, and let this Mexican Clam Chowder take center stage as the perfect soup, antipasti, or starter that will undoubtedly impress the taste buds of everyone at your table!

Ingredients

  • 14.5 oz canned tomatoes diced canned
  • 15 oz vegetarian chili with beans low-fat canned
  • tablespoon chili powder 
  •  baby clams 
  • 10 oz corn kernels frozen
  • cups fat-skimmed chicken broth 
  • tablespoons cilantro leaves fresh chopped
  • cloves garlic minced pressed
  • teaspoons hot sauce 
  • tablespoons juice of lime 
  • tablespoon olive oil 
  • 0.5 lb onion peeled chopped
  • 10 oz peas frozen
  • 1.3 pounds thin-skinned potatoes red scrubbed
  • servings salt and pepper 

Equipment

  • bowl
  • frying pan
  • ladle

Directions

  1. In a 5- to 6-quart pan over high heat, stir oil, onion, and garlic until onion is limp, about 5 minutes.
  2. Add chili powder and stir just until fragrant, about 30 seconds.
  3. Add broth, cover, and bring to a boil.
  4. Cut potatoes into 1/2-inch cubes.
  5. 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.
  6. Add tomatoes with juice, chili, corn, peas, and clams with juice, stirring to mix. Turn heat to high, cover, and return to a boil.
  7. Add lime juice, hot sauce, cilantro, and salt and pepper to taste. Ladle soup into bowls.

Nutrition Facts

Calories212kcal
Protein15.95%
Fat23.29%
Carbs60.76%

Properties

Glycemic Index
20.04
Glycemic Load
2.02
Inflammation Score
-8
Nutrition Score
16.400434722071%

Flavonoids

Eriodictyol
0.08mg
Hesperetin
0.34mg
Naringenin
0.01mg
Apigenin
0.01mg
Luteolin
0.02mg
Isorhamnetin
1.42mg
Kaempferol
0.19mg
Myricetin
0.04mg
Quercetin
6.59mg

Nutrients percent of daily need

Calories:212.43kcal
10.62%
Fat:5.89g
9.06%
Saturated Fat:1.68g
10.49%
Carbohydrates:34.55g
11.52%
Net Carbohydrates:26.81g
9.75%
Sugar:8.02g
8.91%
Cholesterol:9.12mg
3.04%
Sodium:1360.27mg
59.14%
Alcohol:0g
100%
Alcohol %:0%
100%
Protein:9.07g
18.14%
Vitamin C:30.79mg
37.32%
Fiber:7.73g
30.93%
Potassium:888.61mg
25.39%
Manganese:0.49mg
24.5%
Phosphorus:224.55mg
22.46%
Iron:4mg
22.21%
Vitamin B6:0.42mg
20.96%
Folate:73.96µg
18.49%
Vitamin B3:3.63mg
18.16%
Magnesium:69.13mg
17.28%
Vitamin A:838.94IU
16.78%
Copper:0.33mg
16.52%
Vitamin B1:0.25mg
16.5%
Vitamin K:16.06µg
15.3%
Vitamin B5:1.45mg
14.48%
Vitamin B2:0.24mg
14.16%
Zinc:2.08mg
13.85%
Vitamin E:1.36mg
9.09%
Selenium:6.25µg
8.93%
Calcium:77.25mg
7.73%
Vitamin B12:0.37µg
6.17%
Source:My Recipes