Southwest-style Vegetable Chowder

CATEGORY	CUISINE	TAG	YIELD
Vegetables, Meats, Dairy			1	Servings

INGREDIENTS

1 1/2	t	Vegetable oil, I use olive
4	c	Chopped onion
3/4	c	Diced celery
3/4	c	EACH diced red and green
		bell peppers
1/4	c	Flour
9 1/2	c	Chicken stock
6 1/2	c	Peeled, cubed potatoes
2 1/2	t	Dry mustard
1/2	t	Dry marjoram, I used 2 tsp
		fresh chopped
1/8	t	White pepper
4	c	Frozen corn
1	c	Coarsely chopped cheddar
		cheese
1		4 oz. can green chilies, I
		used 4 roasted fresh
3/4	t	Tabasco, I used chipotle
		sauce instead
		Salt and pepper to taste

INSTRUCTIONS

In large pot heat oil over medium heat. Add onions, celery, carrot and
peppers. Cook, uncovered, stirring frequently until onions are soft.
Stir in flour and cook 1 minute. Gradually stir in stock, potatoes,
mustard, marjoram, and white pepper. Bring to a boil, stirring.  Reduce
to low, cover and simmer for 10 minutes. Stir in corn and  simmer until
corn and potatoes are tender. Transfer 2 cups of soup to  a blender and
add 1/2 cup of cheese. Puree until smooth. Pour into a  bowl. Repeat
with remaining soup and cheese. Return puree to pot  along with the
green chilies. Heat until hot, but do not boil. Adjust  seasonings, add
hot sauce, salt and pepper to taste.  Notes: I garnished this with
cilantro. If you do freeze it, make sure  you taste and adjust the salt
and pepper. It seemed to need salt  after being frozen.  Posted to
FOODWINE Digest 06 Jan 97  From:    "Chris M."
<chrism@SMHSI-GW.SMHSI.COM>  Date:    Tue, 7 Jan 1997 07:48:55 -0700

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Nutrition (calculated from recipe ingredients) ---------------------------------------------- Calories: 6702 Calories From Fat: 1052 Total Fat: 118.4g Cholesterol: 336.7mg Sodium: 7149.2mg Potassium: 16517.6mg Carbohydrates: 1172.2g Fiber: 87.6g Sugar: 95g Protein: 228.7g