Santa Fe Beef And Cheddar Chowder Recipes

SANTA FE CHOWDER

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.

CHEDDAR POTATO CHOWDER

Steps:

• In a Dutch oven, combine the first 7 ingredients. Bring to a boil. Reduce heat; cover and simmer for 10-12 minutes or until tender., Meanwhile, place flour in a large saucepan; gradually whisk in milk. Bring to a boil over medium heat; cook and stir for 2 minutes or until thickened. Remove from the heat. Add cheese; stir until melted. Stir the ham and the cheese sauce into undrained vegetables; stir until combined.

SANTA FE CASSEROLE

Steps:

• 1. In medium skillet, brown meat and stir until crumbly; drain fat. Add taco spices & seasonings; blend well.
• 2. In small bowl, combine broth and flour. Add to meat mixture; bring to a boil to slightly thicken liquid. Stir in sour cream and chiles; blend well.
• 3. In 13x9x2" lightly greased glass baking dish, place 1/2 of chips. Top with 1/2 of beef mixture, 1/2 of cheese and 1/2 of green onions.
• 4. Layer again with remaining ingredients ending with green onions. Bake, uncovered, in 375 degree oven for 20 minutes. Let stand 5 minutes before cutting.

SANTA FE SOUP

Steps:

• Brown ground beef and drain off fat.
• In a large stock pot combine browned beef, diced onion, tomatoes with liquid, stewed tomatoes with chilies, corn with liquid, Ranch-style beans with liquid, and cubed processed cheese Simmer on low heat until the cheese is melted and the onion is tender. Serve hot..

SANTA FE STEW

Steps:

• Heat a large skillet over medium-high heat. Cook and stir beef and onion in the hot skillet until browned and crumbly, 5 to 7 minutes; drain and discard grease.
• Stir taco seasoning mix and ranch dressing mix into the ground beef; add shoepeg corn, diced tomatoes with green chile peppers, red kidney beans, black beans, pinto beans, chicken broth, and diced tomatoes. Bring the mixture to a simmer, stirring occasionally; cook until the tomatoes are softened, 30 to 60 minutes.

ROAST BEEF AND CHEDDAR SANDWICH

Steps:

• In a small bowl, whisk reduced-fat mayonnaise with Dijon mustard; spread on bread. On bottom slice, spread mango chutney.
• Layer with cheddar cheese, roast beef, and watercress. Slice in half, and wrap in waxed paper. Refrigerate until ready to serve, up to overnight.

VERY CREAMY VEGETABLE CHOWDER A LA MOOSEWOOD

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.

SANTA FE CLAM CHOWDER

Steps:

• Heat oil in heavy large pot over medium-high heat. Add chorizo; sauté until fat is rendered, about 3 minutes. Add next 6 ingredients; sauté until onion begins to soften, about 5 minutes. Mix in oregano and cumin, then tomatoes, corn, and bottled clam juice. Bring to boil. Reduce heat to medium-low. Cover and simmer until potatoes are almost tender, about 12 minutes. (Can be made 1 day ahead. Refrigerate uncovered until cool, then cover and chill. Bring to simmer before continuing.)
• Add clams to mixture in pot; cover and cook over medium-high heat until clams open and potatoes are tender, about 7 minutes (discard any clams that do not open). Mix in 4 tablespoons cilantro. Season to taste with salt and pepper. Divide clams among 6 shallow soup bowls. Ladle chowder over. Sprinkle with remaining cilantro and serve.
• A smoked-pork link sausage flavored with garlic and spices, but milder than Mexican chorizo. Spanish chorizo is available at Spanish markets and specialty foods stores.