Southwest-style vegetable chowder

1 Servings

Ingredients

Quantity Ingredient
1½ teaspoon Vegetable oil (I use olive)
4 cups Chopped onion
¾ cup Diced celery
¾ cup EACH diced red and green bell peppers
¼ cup Flour
9½ cup Chicken stock
6½ cup Peeled, cubed potatoes
2½ teaspoon Dry mustard
½ teaspoon Dry marjoram (I used 2 tsp fresh, chopped)
⅛ teaspoon White pepper
4 cups Frozen corn
1 cup Coarsely chopped cheddar cheese
1 4 oz. can green chilies (I used 4 roasted, fresh)
¾ teaspoon Tabasco (I used chipotle sauce instead)
Salt and pepper to taste

Directions

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 ½ 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@...> Date: Tue, 7 Jan 1997 07:48:55 -0700

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