Southwest Clam Chowder Recipe

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This recipe for Southwest Clam Chowder is from Martin Family Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!


Category:	Category: Soups, Stews, Salads and Sauces

Ingredients:	Ingredients: 2 strips bacon, diced 2 red onions, chopped 2 cloves garlic, finely minced 4 oz. can green chiles ½ red bell pepper, diced ½ green bell pepper, diced ½ c corn 1 medium baking potato, peeled and cubed ¼ c. butter ¼ c. flour 2 cups chopped clams, with juice 3 c. ½ and ½ 1 t. cumin 1 t. chili powder 1 T. chopped cilantro

Directions:	Directions: In a small saucepan, add 3c water and a pinch of salt. Add potato and boil until tender. Drain. Meanwhile… In a heavy saucepan over medium heat, cook bacon and remove, reserving drippings. Add butter, sauté onions and peppers until onions are soft, but not brown, about 10 minutes. Add garlic, corn, cumin, and chile powder and sauté 1 minute. Stir in flour. Make sure it doesn’t brown. Stir continuously 5 minutes. Stir in clams and cream. Bring soup to a simmer and cook about 5 minutes until soup thickens. Add cooked potato and cilantro and serve.

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Southwest Clam Chowder Recipe

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