Tecate Potato Chowder

Name: Tecate Potato Chowder
Ingredients: 1 tablespoon olive oil; 1 large yellow onion; 2 celery ribs; 1 carrot; 2 medium russet potatoes; 1 red pepper; 1 yellow pepper; 2 garlic cloves; 14-1 jalapeno pepper, sliced (depends how much heat you want); 1 12 teaspoons oregano; 1 medium zucchini; 1 yellow squash; 4 cups vegetable broth; 12 cup roasted corn kernel; 13 cup cilantro, Washed and Minced

15 ingredients

9 steps

Ingredients

1 tablespoon olive oil
1 large yellow onion
2 celery ribs
1 carrot
2 medium russet potatoes
1 red pepper
1 yellow pepper
2 garlic cloves
14-1 jalapeno pepper, sliced (depends how much heat you want)
1 12 teaspoons oregano
1 medium zucchini
1 yellow squash
4 cups vegetable broth
12 cup roasted corn kernel
13 cup cilantro, Washed and Minced

Directions

1

Medium dice onions, celery, carrots and potatoes, placing them in one bowl.
2

Medium dice bell pepper, zucchini and yellow squash; mince garlic and jalapenos, and place in second bowl.
3

Heat the oil over medium high heat until hot but not smoking and saute onion mixture, stirring till onions are translucent.
4

Add pepper mixture and saute, stirring, about 2 minutes.
5

Add broth & simmer until potato & carrot are tender, about 25 minutes.
6

With a strainer, transfer about 1/2 the vegetables to food processor & pulse until mixture is a coarse puree (about 8 pulses).
7

Stir puree into large saucepan with the corn.
8

Simmer uncovered 10 minutes and finish up by stirring in the minced cilantro.
9

Serve at once with fresh tortillas if you like.