Santa Fe Chowder

18 ingredients
10 steps

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

  1. 1
    In a large pot, add the chiles, onion, cumin, coriander, oregano, salt, and oil.
  2. 2
    Saute over medium heat for 10 minutes, stirring frequently, until the onions are clear.
  3. 3
    Add in the carrots, sweet potatoes, potatoes, and water.
  4. 4
    Bring mixture to a boil; reduce the heat, cover and simmer for 10 minutes.
  5. 5
    Add in the bell peppers, tomatoes, corn, and zucchini, stir to combine.
  6. 6
    Cover and cook on medium-high for 15 minutes or until the vegetables are tender.
  7. 7
    Transfer 3 cups of the vegetables from the soup into the container of a blender.
  8. 8
    Add the Neufchatel, cheddar, and milk.
  9. 9
    Process until smooth.
  10. 10
    Add puree back to the soup; stir to combine and reheat if necessary.

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