Yield
Makes 16 cups; 8 servings

"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

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

Cut potatoes into 1/2-inch cubes.

Step 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

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

Add lime juice, hot sauce, cilantro, and salt and pepper to taste. Ladle soup into bowls.

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