recipe ingredients
3 bottles (8 oz. each) clam juice, divided
1 can (14 1/2 oz.) nonfat chicken broth
1 pound potatoes, peeled and diced
1/2 tsp. olive oil
1 pound shrimp, peeled and deveined
1/4 tsp. salt
1/8 tsp. freshly ground pepper
1 tsp. minced garlic
1 cup chopped red pepper
1 cup chopped green pepper
1 cup chopped onions
1 canned chipotle chile in adobo sauce, minced
10 oz. frozen corn, thawed
2 Tbsp. sliced green onion
1 Tbsp. chopped fresh cilantro
1 to 2 Tbsp. fresh lime juice

recipe directions
Heat one bottle of clam juice, the chicken broth, and the diced potatoes in a saucepan. Cook until tender, about 15 minutes. Meanwhile, add oil to a Dutch oven and heat over medium high heat. Add the shrimp and cook one minute. Add the salt, pepper, and minced garlic and cook until shrimp is just done. Remove shrimp from pan and chop, then set aside. Add peppers, onions, and diced chipotle to pot; cook 5 minutes. Pour in remaining 2 bottles of clam juice. Cook mixture until the vegetables are soft, about 6 to 8 minutes. Add corn to mixture and stir well.

Place the potatoes and their liquid in a blender and pulse until creamy, preparing in batches if necessary. Add potato mixture to the Dutch oven. Stir in cilantro, chopped green onions, chopped shrimp, and lime juice. Heat well, then serve. Each serving should be about one cup. Note: the chipotle pepper adds the slight smokiness to the soup without using the standard bacon used in most chowders.

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