Ingredients

• 2 tablespoons olive oil
• 1 medium onion , chopped
• 2 cloves garlic , minced
• 3 medium carrots , diced
• 1 ear fresh corn , kernels cut from cob
• 1 stalk celery , halved and diced
• 6 cups chicken stock , such as Swanson®
• 1 , 10 ounce
• 1 , 10 ounce
• 1 ancho chile pepper , diced
• 1 tablespoon chili powder
• 2 teaspoons ground cumin
• 1 pound fresh littleneck clams
• 1 pound fresh mussels
• 1 pound fresh cod , cut into bite-sized pieces
• 0.75 pounds fresh shrimp , peeled and deveined
• 0.25 cups fresh cilantro , chopped, or to taste
• 1 avocado , peeled and sliced

Instructions

1. 1 Heat olive oil in a stockpot over medium heat. Add onion and cook until translucent, 5 to 7 minutes. Add garlic and cook until fragrant, about 1 minute.
2. 2 Add carrots, corn, and celery and cook until softened, about 5 minutes. Add chicken stock, tomatoes, ancho chili, chili powder, and cumin and bring to a boil. Reduce heat, cover, and simmer for 45 minutes.
3. 3 Meanwhile, place clams and mussels in a bowl of cold water to filter out sand.
4. 4 Drain clams and mussels; add to the soup. Stir in cod and shrimp. Cover and boil until cod is white and flaky, mussels and clams are open, and shrimp is pink, 5 to 10 minutes. Serve immediately, topped with cilantro and avocado.

Nutrition per serving