Best Santa Fe 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.

SANTA FE BEEF AND CHEDDAR CHOWDER

Steps:

• In a large stove top pot or dutch oven, cook onion and peppers over medium-high heat for 2 minutes or until translucent.
• Add ground beef. Cook the ground beef until no pink remains. Drain any excess fat from the pot.
• To the pot add flour. Mix until beef is coated. Add taco seasoning, seasoned salt and lemon pepper. Mix well.
• Increase heat and gradually add chicken broth, tomatoes, black beans and corn. Bring to a boil then, decrease heat to medium-low. Taste and adjust the salt, if needed.
• Simmer covered on medium-low for 25-30 minutes.
• After 25 minutes, uncover. To the pot add cubed Velveeta and milk. Stir constantly over low heat, until the cheese is completely melted.
• Allow to bubble on low heat for another 10 minutes Add cilantro and 2 chopped green onions just before serving.
• Serve immediately with your favorite toppings.

SANTA FE TOMATO CHOWDER

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.

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.

FIESTA CHICKEN CHOWDER

Steps:

• In a large resealable plastic bag, combine flour and 2 tablespoons fajita seasoning; add chicken. Seal bag and shake to coat. In a large saucepan, saute chicken in oil until no longer pink. Remove and keep warm., In the same pan, saute onion until tender. Add garlic; cook 1 minute longer. Stir in the water, beans, tomatoes, corn, rice, chilies and remaining fajita seasoning. Bring to a boil. Reduce heat; cover and simmer for 5 minutes or until rice is tender. , Stir in the soup, cilantro, lime juice and chicken; heat through.

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.