Easy Southwestern Clam Chowder

Easy Southwestern Clam Chowder

Southwestern Clam Chowder is a dish you should try, this dish uses roasted tomatoes and roasted poblano peppers, all made easily and only takes a few minutes to be ready to be served on the table.

This is a favorite dish of many people, I think, there is nothing better than this dish. Everything you can get easily, this is the most delicious restaurant style dish ever. Although this is not an authentic recipe, but I am sure, this recipe is very tasty and almost close to an authentic recipe.

Many people make soup at least one in a week, they make it for cold dinners, and as long as they really like it, I'm sure they will make it. This soup has a smooth texture, if you are not thinking of serving this soup for dinner, you can make it for lunch.

Why is this soup amazing? Everything lies in Clam. The aroma of seafood in this soup will make you addicted.

Easy Southwestern Clam Chowder

Let's talk about recipes, to make this soup, you need hatches of green chiles, anaheim, and poblanos, why should it be poblanos? Because that's the easiest to get here. Poblano chili has a darker color, and has a more spicy taste.

Ingredients

• 4 tbspns butter
• 1 medium onion (chopped)
• 2 garlic cloves (minced)
• 2 tbspns flour
• 2 bottles of clam juice
• 1 cup light cream
• 1 tbspn lime juice
• 1/4 cup cilantro (chopped)
• salt and pepper
• cilantro and green onions (chopped)
• 1 cup water
• 1 1/2 lbs of red bliss potatoes (Chopped)
• 1 can fire roasted tomatoes
• 1 cup roasted Poblano peppers (chopped)
• 1 chipotle pepper in adobo (chopped)
• 3 cans of clams (chopped)
• 1 cup corn

Instructions

1. First, start by heating the grill, while waiting for heat, rinse and dry the paprika, then place it on a baking sheet that has been coated with laumunium foil.
2. If it's blackened, remove it from the oven, put it in a paper bag, fold the top.
3. After the cold paprika, cut the stems, cut the pepper lengthwise, and remove the seeds from the inside.
4. Peel the skin from the chili, then chop roughly, set it aside until it's ready for soup.
5. Melt the butter, use the soup pan and medium heat, add the chopped onion, then add the minced garlic, add a little flour little by little.
6. Beat bottled clam juice and water, fire roasted tomatoes, roasted poblanos and chipotle pepper in adobo, cook for 10 minutes.
7. Add the clams, including the juice and corn, lower the temperature and continue cooking for several minutes.
8. Temper the cream by taking the soup, then slowly add the cream to it, don't forget to stir, add the temper cream back to the pan.
9. Remove from the heat, add lime juice and cilantro, seasoning with pepper and salt, garnish with coriander, serve on the table.