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)
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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