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Santa Fe Chowder Recipe

5 stars - based on 1 vote
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This recipe for Santa Fe Chowder is from Food for the Soul, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
2 Tbsp minced fresh green chile (can sub canned jalapeņo)
1 c chopped onions
1 1/2 tsp ground cumin
1 tsp ground coriander
1/2 tsp dried oregano
1/2 tsp salt
2 Tbsp canola or olive oil
1/2 c peeled and diced carrots
2 c peeled and diced sweet potatoes
2 c diced potatoes (* can sub cauliflower)
3 c water
1 c diced red and/ or green bell peppers
1 c chopped tomatoes
1 c fresh or frozen corn kernels
1 c diced zucchini or yellow squash
2 oz Neufchatel or cream cheese
1/2 c grated sharp cheddar cheese
1 c milk

minced fresh cilantro (optional)

Var: for non vegetarian option add chopped Chicken and sub chicken broth.
Directions:
Directions:
In a soup pot, combine the chilies, onions, cumin, coriander, oregano, salt and oil and saute for about 10 minutes on medium heat, stirring occasionally, until the onions are transparent.

Add the carrots, sweet potatoes, potatoes, and water. Bring to a boil, then lower the heat, cover, and simmer for 10 minutes. Stir in the bell peppers, tomatoes, corn, and zucchini, cover, and cook on medium-high heat until the vegetables are tender, about 15 minutes. (NOTE: very thick stew, do NOT add more water).

Ladle 3 cups of vegetables from the soup into a blender or food processor, add the cream cheese, cheddar, and milk, and puree until smooth. Stir the puree back into the soup and gently reheat, if necessary.

Add minced cilantro and a dollop of sour cream to each serving, if you wish.
Number Of Servings:
Number Of Servings:
6-8
Personal Notes:
Personal Notes:
One of my all time favorites.

 

 

 

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