AYear in Bread
A Speech to the Garden Club of America

Santa Fe Chowder

This soup was eaten so quickly, I didn't have a chance to photograph it!

It's a variation of a wonderful recipe from a book of wonderful recipes: Moosewood Restaurant Daily Specials.  I'm often inspired by recipes but always end up making changes due to the quantities (multiplying by 20 or 30) and our desire to use local ingredients. This is the early October version:

2 tablespoons minced jalapeno peppers
1 cup chopped onions
2 teaspoons ground cumin
2 teaspoons ground coriander
1 teaspoon oregano
2 tablespoons olive oil
5cups of sweet and white potatoes (we had a mix this week, but if you only choose one, choose sweet)
3 cups water
2 cup sweet green peppers
1 16 oz. can diced tomatoes
1 cup frozen corn
1 cup yellow squash
2 ounces cream cheese
1 cup milk
salt to taste

chopped cilantro
cheddar cheese
hot sauce (but of course)

Saute jalapenos and onions in oil in soup pot for about 10 minutes - until onions are translucent. Add spices and saute a minute more.

Add the potatoes, pepper, and water and bring to boil. Lower heat and simmer covered for about 15 minutes. 

Addd tomatoes, corn, and squash. Bring to a boil again and then simmer for about 5 minutes.

Remove about 3 cups of the soup from the pot and combine with cold milk and room temperature cream cheese. Pour into a blender (the milk will lower the soup temp which will be better for the blender). Puree, then add back to soup. Gently reheat if necessary, stirring constantly.

Garnish with cilantro and cheese if desired, and a dash of "hot sauce" if you like it spicier.


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Alice Feigel

I just made this today and it was delicious! I miss the cafe!! and both of you! hope you are doing well.

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