SANTA FE CHOWDER

Santa Fe Chowder image

Make and share this Santa Fe Chowder recipe from Food.com.

Provided by ratherbeswimmin

Time 1h5m

Yield 6 serving(s)

Number Of Ingredients 18

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

Steps:

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.

Nutrition Facts : Calories 263.8, Fat 12, SaturatedFat 5, Cholesterol 22.8, Sodium 352.9, Carbohydrate 33.3, Fiber 5.1, Sugar 6.2, Protein 8.4

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