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 TOMATO CHOWDER
Make and share this Santa Fe Tomato Chowder recipe from Food.com.
Provided by katie in the UP
Categories Chowders
Time 20m
Yield 4 serving(s)
Number Of Ingredients 12
Steps:
- Melt butter in a large saucepan; add garlic and cook for 1 minute.
- Add tomatoes and cook for 5 minutes.
- Stir in water, tomato sauce, corn, hot pepper sauce and chili powder.
- Bring to a boil.
- Reduce heat; simmer for 10 minutes.
- Ladle soup into bowls, garnish with cilantro, avocado, cheese and fried onions.
Nutrition Facts : Calories 307.5, Fat 19.7, SaturatedFat 8.4, Cholesterol 32.8, Sodium 842.5, Carbohydrate 26.5, Fiber 7.6, Sugar 8.3, Protein 11.8
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
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
TOMATO CORN CHOWDER
Five common ingredients are all you'll need to prepare Sue McMichael's hearty full-flavored chowder. "This is a terrific soup, particularly as the cooler season sets in," writes the Redding, California cook. And at 55¢ a bowl, it's economical as well.
Provided by Taste of Home
Categories Lunch
Time 50m
Yield 9 servings.
Number Of Ingredients 5
Steps:
- In a large saucepan, cook bacon over medium heat until crisp. Remove to paper towels. drain, reserving 1 tablespoon drippings. , In the drippings, saute onion until tender. Add the corn, tomatoes and potatoes. Cook over medium heat for 25-30 minutes or until potatoes are tender. Sprinkle with bacon.
Nutrition Facts : Calories 181 calories, Fat 6g fat (2g saturated fat), Cholesterol 7mg cholesterol, Sodium 268mg sodium, Carbohydrate 26g carbohydrate (6g sugars, Fiber 3g fiber), Protein 4g protein.
SANTA FE CHILI
Steps:
- In a large skillet, cook beef and onion over medium heat until meat is no longer pink; drain. Transfer to a 5- or 6-qt. slow cooker. Stir in the beans, corn, tomatoes, juice, salad dressing mix and taco seasoning. , Cover and cook on high for 4-6 hours or until heated through. Serve with sour cream, cheese and corn chips if desired., Freeze Option: Freeze cooled chili in freezer containers. To use, partially thaw in refrigerator overnight. Heat through in a saucepan, stirring occasionally and adding a little broth or water if necessary.
Nutrition Facts : Calories 224 calories, Fat 5g fat (2g saturated fat), Cholesterol 28mg cholesterol, Sodium 1513mg sodium, Carbohydrate 28g carbohydrate (4g sugars, Fiber 4g fiber), Protein 15g protein.
ANN PACHETT'S SPICY SEAFOOD CHOWDER
Steps:
- Heat oil in heavy large pot over medium-heat. Add onion, celery, and green pepper; sauté until tender, about 5 minutes. Add garlic; sauté 1 minute. Add basil, thyme, oregano, and dried crushed red pepper; sauté 1 minute. Stir in bottled clam juice and tomato sauce; bring to boil. Reduce heat to medium-low and simmer until slightly thickened, about 30 minutes. (Broth can be prepared 1 day ahead. Refrigerate uncovered until cold, then cover and keep refrigerated. Rewarm over low heat before continuing.)
- Meanwhile, cook orzo in pot of boiling salted water until just tender but still firm to bite, stirring occasionally. Drain. Rinse under cold water until cool. Drain well.
- Add shrimp and scallops to broth; simmer until shrimp are just opaque in center, about 3 minutes. Stir in orzo and clams with juices; simmer until clams are just heated through. Divide chowder among 4 bowls. Sprinkle with parsley and serve.
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.
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