Santa Fe Chowder
"A delicious and spicy chowder from Moosewood. I serve it with warmed tortilla chips."
photo by Cloud9Baker
- Ready In:
- 1hr 5mins
- Ingredients:
- 18
- Serves:
-
6
ingredients
- 2 tablespoons minced fresh green chili peppers
- 1 cup chopped onion
- 1 1⁄2 teaspoons ground cumin
- 1 teaspoon ground coriander
- 1⁄2 teaspoon dried oregano
- 1⁄2 teaspoon salt
- 2 tablespoons vegetable oil
- 1⁄2 cup diced carrot
- 2 cups peeled and diced sweet potatoes
- 2 cups diced potatoes
- 3 cups water
- 1 cup diced red bell peppers or 1 cup green bell pepper
- 1 cup chopped tomato
- 1 cup corn kernel, fresh or frozen
- 1 cup diced zucchini or 1 cup yellow squash
- 2 ounces neufchatel cheese or 2 ounces cream cheese
- 1⁄2 cup shredded sharp cheddar cheese
- 1 cup milk
directions
- In a large pot, add the chiles, onion, cumin, coriander, oregano, salt, and oil.
- Saute over medium heat for 10 minutes, stirring frequently, until the onions are clear.
- Add in the carrots, sweet potatoes, potatoes, and water.
- Bring mixture to a boil; reduce the heat, cover and simmer for 10 minutes.
- Add in the bell peppers, tomatoes, corn, and zucchini, stir to combine.
- Cover and cook on medium-high for 15 minutes or until the vegetables are tender.
- Transfer 3 cups of the vegetables from the soup into the container of a blender.
- Add the Neufchatel, cheddar, and milk.
- Process until smooth.
- Add puree back to the soup; stir to combine and reheat if necessary.
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Reviews
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This soup has an incredible blend of flavors that made smile. The vegetables make it very colorful and healthy. I used cream cheese which made the taste and texture slightly creamy. I served this soup with crackers because I was out of tortilla chips. Tortilla chips would have made it even better. Thanks for the recipe -
SO delicious! I realized I made an error after I gobbled up a nice big bowl. Used 1 c. of cheddar, and totally forgot the milk, so it was a bit more difficult to process in the blender. Oops! -
This was an excellent soup. To make this heart healthy, I did omit the oil & just sauteed the onion, chili & spices with a few droplets of water. Also I used fat free cheeses and skim milk with excellent success. The cream cheese provided a smooth and creamy texture to the soup that was set off by the remaining veggie chunks. Leftover soup required the addition of a bit more milk while reheating to get the right consistancy. Thank you NurseDi for sharing the recipe.
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Wow, this was a crowd pleaser! I made it as posted except for 2 things, I used chicken broth, and a veggie cream cheese. It was fantastic and I will make it again and again! Worth the time and effort. Thanks so much Nurse Di :) -
Very good! We are such soup addicts and this was something different from the usual I make. I also added chopped cooked chicken breast at the end and let it heat through. I used a Jalapeno pepper as the green chili pepper and must have gotten a mild one because it wasn't very spicy. That was the pepper's fault, not the recipe's fault! This soup is not only tasty but pretty in the bowl, too. Served it with a dusting of Cotijo cheese and chopped avocado. Will make again!
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Tweaks
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This chowder was wonderful though I did tinker with the recipe a bit. I added cooked chicken breast and two cans of rinsed black beans to the sauteed veggie mixture. I omitted the potatoes and carrots and used 1 small can crushed tomatoes. I also substituted chicken broth for the water. I also used nonfat milk, 2% milk cheddar, and nonfat cream cheese to lower the fat and make it SBD friendly. Lastly I sliced whole wheat tortillas into strips, sprayed with cooking spray and baked them until crispy. To serve I topped the chowder with a dollop of fat free sour cream, chopped cilantro and a pile of the crispy whole wheat tortilla strips. Delicious! We will make this again and again!
