SANTA FE CHOWDER

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Santa Fe Chowder image

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

Provided by ratherbeswimmin

Categories     Chowders

Time 1h5m

Yield 6 serving(s)

Number Of Ingredients 18

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

*** Explore more Santa Fe Chowder Recipes »

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