Mexican New England Clam Chowder Recipe
5 - 10 Minutes
15 - 25 Minutes
20 - 35 Minutes
6 - 8 Servings
540 Calories Per Serving
- 3 cans of clams and the water from clams
- 5 slices of bacon
- 16 oz of raw deveined shrimp
- 6 medium-sized potatoes
- 1 cup chopped onion
- 2 celery sticks, chopped into small pieces
- 3 cups of chicken stock
- 1 cup of heavy whipping cream
- 2 Tbsp garlic
- 1 Tbsp butter
- 3 Tbsp cornmeal
- ½ Jar of Pure Hatch Green Chile
- 1 Tbsp of Posole Seasoning
1. Cook Bacon
Start by sautéing the bacon until the fat has rendered out.
2. Add Onions
Add the butter, onions, and garlic, and sauté until the onions are translucent.
3. Add to Pressure Cooker
Add all other ingredients except for the drained clams, shrimp, heavy whipping cream, and cornmeal. Place the pressure cooker on high pressure for 7 minutes. Then do a quick release.
4. Put Pressure Cooker on “Browning” Setting
Place the pressure cooker on browning, use a mashed potato smasher, and mash the potatoes in the pot into small pieces of potatoes (don’t over-smash the potatoes). Mix the cornmeal (this makes the soup thicker), then add the shrimp, heavy whipping cream, and clams.
Cook for an additional 5 minutes, stirring every minute or so. Serve with chopped scallions on top and with your favorite dinner bread. Enjoy!
Recipe by Cathy Williams Negley from Fresh Chile Cookin’! group on Facebook.
Fresh Chile customers submitted the following recipes. As home cooks, they have only provided the following instructions. Please note that some recipes do not contain exact measurements. We encourage you to use our products with as little or as much as you would like to experience. Happy Cooking!
New England Clam Chowder, Hearty