Santa Fe Corn Chowder Recipes

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.

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 CORN

Steps:

• In a 2 quart saucepan over medium heat, bring all the above ingredients to a boil.
• Cook, stirring occasionally, until the mixture is thickened, about 20 minutes.