Description
This is a family recipe that we finally got my father-in-law to share. It can be easily adjusted for the kick that suits your taste. People can also add chopped jalapenos to their individual bowls if they want a zestier chowder.
Ingredients
- 2 (14.5 ounce) cans Italian-style diced tomatoes
- 2 (14.5 ounce) cans crushed tomatoes
- 4 cups diced potatoes
- 2 cups chopped onions
- 3 carrots, chopped
- 1 large green bell pepper, chopped
- 1 large red bell pepper, chopped
- 4 stalks celery, chopped
- 2 jalapeno peppers, chopped
- 3 cups water
- 3 cubes chicken bouillon
- 2 cubes beef bouillon
- 1 (32 ounce) bottle tomato and clam juice cocktail (such as Clamato®)
- 1 tablespoon white sugar
- 1 teaspoon thyme leaves
- 1 teaspoon chili powder
- 1 teaspoon garlic salt
- ½ teaspoon ground black pepper
- 1 bay leaf
- 4 (6.5 ounce) cans chopped clams
- 1 cup skim milk
- 3 tablespoons all-purpose flour
Instructions
- Combine Italian-style tomatoes
- crushed tomatoes
- potatoes
- onions
- carrots
- green bell pepper
- red bell pepper
- celery
- and jalapeno peppers in a large stockpot.
- Bring water to a boil in a small saucepan. Stir in chicken bouillon and beef bouillon cubes until dissolved. Pour over tomato mixture in the stockpot.
- Stir clam juice cocktail
- sugar
- thyme leaves
- chili powder
- garlic salt
- black pepper
- and bay leaf into the stockpot. Cook chowder
- stirring occasionally
- until potatoes are very tender
- about 1 hour 30 minutes.
- Combine clams
- milk
- and flour in a separate saucepan; cook and stir over low heat until clams are heated through
- about 7 minutes. Stir into the stockpot and simmer until flavors combine
- about 30 minutes.
Prep Time: 40 mins
Cook Time: 2 hrs 12 mins
Total Time: 2 hrs 52 mins
Servings: 8