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Home -> Soups & Stuff -> Soups
Ingredients (view qty in metric system instead) 2 tbsp. olive oil 4 ounces chorizo sausage, finely diced 12 ounces cubed yukon potatoes 1 medium onion, peeled and chopped 1 stalk celery, chopped 1/3 cup canned diced green chilies 1 large jalapeno chili, stemmed, seeded and chopped 1 clove garlic, minced 1 tsp. dried oregano 1 tsp. ground cumin 1 cup canned crushed tomatoes with juices 1 cup frozen corn kernels 24 ounces bottled clam juice 2 cups canned chopped clams 1/2 tsp. salt 1/4 tsp. pepper 6 tbsp. chopped fresh cilantro, divided Directions Heat oil in a large pot. Add sausage and cook 3 minutes, stirring occasionally. Add potatoes, onion, celery, chilies, jalapeno and garlic. Cook until onion is softened, about 5 minutes. Stir in oregano, cumin, tomatoes, corn and clam juice and heat to a boil. Reduce heat and cover. Simmer until potatoes are crisp-tender, about 12 to 15 minutes. Stir in clams, salt and pepper. Simmer 5 minutes. Stir in 4 tbsp. cilantro. Divide soup between 6 bowls and garnish with remaining cilantro. Serves 6. Related Recipes View/Post Comments (0) Add To MyRecipeBox Send to a Friend |
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