Southwest-Style Vegetable Chowder
- Preparing Time: 30 minutes
- Total Time: 1 hour
- Served Person: 1
- salt and pepper to taste
- 1/4 c flour
- 4 c frozen corn
- 1 c coarsely chopped cheddar
- 3/4 c each diced red and green
- 9 1/2 c chicken stock
- 6 1/2 c peeled, cubed potatoes
- 1/2 ts dry marjoram (i used 2 tsp
- 1 1/2 ts vegetable oil (i use olive)
- 1/8 ts white pepper
- 1 4 oz. can green chilies (i
- 3/4 c celery diced
- 4 c onions chopped
- 3/4 ts tabasco (i used chipotle
- 2 1/2 ts dry mustard
- Carbohydrate 377.41036625 g
- Cholesterol 144 mg
- Fat 67.6612825 g
- Fiber 26.3578247821033 g
- Protein 152.6828875 g
- Saturated Fat 16.63932725 g
- Serving Size 1 1 Serving (6076g)
- Sodium 7092.828875 mg
- Sugar 351.052541467897 g
- Trans Fat 5.05266712500001 g
- Calories 2683 calories
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
