SANTA FE CHOWDER
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
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
SANTA FE CORN
I have not tried this recipe. I got this recipe from Ossg Recipes. Serve this with poached fish, grilled chicken or sauteed lean pork.
Provided by internetnut
Categories Low Protein
Time 35m
Yield 4 serving(s)
Number Of Ingredients 9
Steps:
- In a 2 quart saucepan over medium heat, bring all the above ingredients to a boil.
- Cook, stirring occasionally, until the mixture is thickened, about 20 minutes.
Nutrition Facts : Calories 123.1, Fat 1.4, SaturatedFat 0.2, Sodium 30.7, Carbohydrate 28.2, Fiber 4.1, Sugar 6.2, Protein 4.1
SANTA FE CORN CHOWDER
Steps:
- In a kettle brown the sausage in the oil over moderate heat, stirring occasionally. Add the onion, celery and bell peppers and cook until the vegetables are softened.
- Add the corn, bay leaf and the thyme and cook for 1 minute more.
- Add the broth and simmer the mixture, stirring occasionally, for 30 minutes.
- Add the potatoes and cream and continue to simmer for 25 minutes more, or until the potatoes are tender.
- Discard the bay leaf, season with salt and pepper, and garnish with the coriander.
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.
SOUTHWESTERN CORN CHOWDER
A family friend gave me this spicy chowder recipe years ago. We usually take a batch along when we go camping. It's a fast filling meal that satisfies all appetites.
Provided by Taste of Home
Categories Lunch
Time 45m
Yield 7 servings (about 2 quarts).
Number Of Ingredients 13
Steps:
- In a large saucepan, cook chicken and onion in oil until chicken is no longer pink. Stir in the broth, corn and picante sauce and cumin. Bring to a boil. Reduce heat; cover and simmer for 15 minutes. Stir in peppers and cilantro. , Combine cornstarch and water until smooth; gradually stir into soup. Bring to a boil; cook and stir for 2 minutes or until slightly thickened. Spoon into bowls; top with cheese if desired.
Nutrition Facts : Calories 164 calories, Fat 4g fat (1g saturated fat), Cholesterol 36mg cholesterol, Sodium 611mg sodium, Carbohydrate 16g carbohydrate (4g sugars, Fiber 2g fiber), Protein 16g protein.
SANTA FE TOMATO CHOWDER
This Southwestern-style tomato and corn chowder is served with a festive topping of chopped avocado, shredded cheese, and crunchy French Fried Onions.
Provided by Allrecipes Member
Time 30m
Yield 4
Number Of Ingredients 11
Steps:
- 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, Frank's RedHot Sauce and chili powder.
- Bring to a boil. Reduce heat; simmer 10 minutes. Spoon soup into bowls, sprinkle with avocado, cheese and French Fried Onions.
Nutrition Facts : Calories 418.4 calories, Carbohydrate 32.2 g, Cholesterol 32.8 mg, Fat 29 g, Fiber 7.5 g, Protein 11.8 g, SaturatedFat 11.1 g, Sodium 1062.2 mg, Sugar 9.3 g
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