Moosewood: Santa Fe Chowder

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* Exported from MasterCook *

 

Santa Fe Chowder

 

Recipe By : Moosewood Restaurant Daily Special, page 132

Serving Size : 6 Preparation Time :0:00

Categories : Soups And Stews Vegetables

 

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

2 tablespoons minced fresh green chile

1 cup chopped onions

1 1/2 teaspoons ground cumin

1 teaspoon ground coriander

1/2 teaspoon dried oregano

1/2 teaspoon salt

2 tablespoons canola or other vegetable oil

1/2 cup peeled and diced carrots

2 cups peeled and diced sweet potatoes

2 cups diced potatoes

3 cups water

1 cup diced red and/or green bell peppers

1 cup chopped tomatoes

1 cup fresh or frozen corn kernels

1 cup diced zucchini or yellow squash

2 ounces Neufchatel or cream cheese

1/2 cup grated sharp Cheddar cheese

1 cup milk

minced fresh cilantro -- (optional)

Jalapeno Cream -- (optional)

(see separate recipe)

 

Serves 6 To 8. Yields 8 1/2 Cups. Preparation Time: 15 Minutes. Cooking

Time: 35 Minutes

 

Sara Robbins' Santa Fe Chowder is one of our most popular soups, inspired

by a recipe from Ithaca chef Jay Solomon's old Clinton Hall Cafe. Sara

combined the southwestern flavors of cumin, chile, and coriander and

mellowed them a bit with Cheddar and creamy Neufchatel. But make no

mistake about it - this is still a spicy little sopa. We like to serve it

decorated with tortilla chips.

 

Cilantro is completely optional here. Sara's no fan so she leaves it out,

but the soup is excellent both ways.

 

In a soup pot, combine the chiles, onions, cumin, coriander, oregano, salt,

and oil and sauté for about in minutes on medium heat, stirring

occasionally, until the onions are translucent.

 

Add the carrots, sweet potatoes, potatoes, and water. Bring to a boil,

then lower the heat, cover, and simmer for 10 minutes. Stir in the bell

peppers, tomatoes, corn, and zucchini, cover, and cook on medium-high heat

until the vegetables are tender, about 15 minutes. Ladle 3 cups of

vegetables from the soup into a blender or food processor, add the

Neufchatel, Cheddar, and milk, and puree until smooth.

 

Stir the puree back into the soup and gently reheat, if necessary.

 

Add minced cilantro and a dollop of Jalapeno Cream to each serving, if you

wish.

 

Per 9-Ounce Serving: 224 Calories. 6.1 G Protein, 10.1 G Fat. 295 G

Carbohydrates. 4.7 G Saturated Fatty Acids, 19 MG Cholesterol, 249 MG

Sodium, 3.5 G Total Dietary Fiber

 

 

 

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