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