Prep 8 mins
Cook 8 mins
This quick and easy chowder is of neither Southwestern nor Northeastern heritage. Compatability of flavors makes it work.
- 1 (14 ounce) can cream-style corn
- 1 (6 1/2 ounce) canchopped clams
- 2 tablespoons chopped canned chilies
- 1⁄4 teaspoon red pepper flakes
- 1⁄2 teaspoon salt
- Combine all ingredients, using mild (green) or hotter (jalapenos en escabeche) chiles to your taste.
- Simmer until well heated.