Best Santa Fe Tomato Chowder Recipes

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SANTA FE CHOWDER



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

VERY CREAMY VEGETABLE CHOWDER A LA MOOSEWOOD



Very Creamy Vegetable Chowder a la Moosewood image

This soup is sweet and mild and filled with enough vegetables for one meal, so serve it with a peppery little salad for contrast. This is another Moosewood cookbook original!

Provided by TishT

Categories     Chowders

Time 55m

Yield 8-10 serving(s)

Number Of Ingredients 19

2 cups chopped onions
1 tablespoon butter
1 tablespoon canola oil or 1 tablespoon other vegetable oil
2 celery ribs, diced
1 cup peeled and diced carrot
1 1/2 cups diced potatoes
3 cups water or 3 cups basic light vegetable stock
1/2 teaspoon dried thyme
1 bay leaf
1 1/2 teaspoons salt
1/2 teaspoon ground black pepper
1/2 cup green beans, cut into 1 inch pieces
1/2 cup red bell pepper, diced
1 cup zucchini, diced
1/2 cup green peas, fresh or frozen
2 tablespoons fresh parsley, chopped
2 cups milk
1 cup cheddar cheese, grated
2 ounces neufchatel cheese or 2 ounces cream cheese

Steps:

  • In a large soup pot on medium heat, sauté the onions in the butter and oil for 3 to 4 minutes.
  • Stir in the celery, cover, and cook until just soft, stirring occasionally.
  • Add the carrots, potatoes, water or stock, thyme, bay leaf, salt, and pepper and bring to a boil; then reduce the heat, cover, and simmer until the vegetables are just tender, about 5 minutes.
  • With a strainer or slotted spoon, remove about 1 1/2 cups of the cooked vegetables and set aside in a blender or food processor.
  • Add the green beans, bell peppers, and zucchini to the soup pot and cook until the green beans are tender, about 5 minutes.
  • Stir in the peas and parsley, simmer for 2 more minutes, and then remove from the heat.
  • Discard the bay leaf.
  • Puree the reserved vegetables with the milk and cheeses to make a smooth sauce.
  • Stir the sauce into the soup and gently reheat.
  • Serve hot.

Nutrition Facts : Calories 203.7, Fat 12, SaturatedFat 6.4, Cholesterol 32.4, Sodium 618.1, Carbohydrate 16.8, Fiber 3, Sugar 4.7, Protein 8.3

TOMATO CHOWDER



Tomato Chowder image

Make and share this Tomato Chowder recipe from Food.com.

Provided by maryjane in spain

Categories     Chowders

Time 50m

Yield 8-10 serving(s)

Number Of Ingredients 15

2 cups potatoes, diced
3/4 cup onion, minced
1 cup celery, chopped
3 cups tomatoes, de-skinned, chopped
1/4 teaspoon pepper
1/4 teaspoon oregano
2 1/2 cups boiling water
3 tablespoons butter
1/4 cup flour
1 teaspoon Worcestershire sauce
1 1/2 teaspoons salt
1 1/2 cups extra-sharp cheddar cheese, grated
2 cups milk
1 tablespoon parsley
1/2 teaspoon dry mustard

Steps:

  • Combine the first 7 ingredients in a large saucepan. Bring to a boil, reduce heat and simmer until vegetables are tender (approx. 15 min).
  • Make a double boiler by placing a glass bowl over a pot of simmering water, making sure that the water does not touch the bowl.
  • Add butter and stir while it melts. Sprinkle in flour, salt, pepper and mustard. Add milk all at once. Stir in Worcestershire sauce and continue stirring until smooth.
  • Add cheese and stir until cheese has melted and sauce is thick.
  • Add to vegetables and bring to a boil.
  • Add parsley and serve piping hot.

Nutrition Facts : Calories 242.1, Fat 15.1, SaturatedFat 9.4, Cholesterol 46, Sodium 675.3, Carbohydrate 17.5, Fiber 2.2, Sugar 3.2, Protein 10.3

SANTA FE TOMATO CHOWDER



Santa Fe Tomato Chowder image

I love tomato soup and grilled cheese but once in a while I like to kick it up a notch and have this yummy tomato chowder. Enjoy!!!!!!!!!!!!!!!!!!!!!!!!!!

Provided by Zelda Hopkins

Categories     Chowders

Time 25m

Number Of Ingredients 11

1 Tbsp butter
2 tsp minced garlic
4 large ripe tolmatoes chopped
15 oz tomato sauce
1 c frozen corn kernals
1/4 c chopped fresh cilantro
1 Tbsp cayenne pepper sauce
1/2 tsp chili powder
1 c monterey jack cheese
1 medium ripe avocado peeled and chopped, optional
1 1/3 c french fried ,onions, optional

Steps:

  • 1. Melt butter in large saucepan;saute garlic for 1 minute. Add tomatoes and cook 5 minutes.Stir in 1 cup water, tomato sauce,corn,cilantro,hot sauce and chilli powder. Bring to a boil high heat. Reduce heat; simmer 10 minutes. Spoon soup into serving bowls; Sprinkle with cheese. Also with avocado and fried onions if desired.

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