Total Time
1hr 5mins
Prep 30 mins
Cook 35 mins

A delicious and spicy chowder from Moosewood. I serve it with warmed tortilla chips.

Ingredients Nutrition


  1. In a large pot, add the chiles, onion, cumin, coriander, oregano, salt, and oil.
  2. Saute over medium heat for 10 minutes, stirring frequently, until the onions are clear.
  3. Add in the carrots, sweet potatoes, potatoes, and water.
  4. Bring mixture to a boil; reduce the heat, cover and simmer for 10 minutes.
  5. Add in the bell peppers, tomatoes, corn, and zucchini, stir to combine.
  6. Cover and cook on medium-high for 15 minutes or until the vegetables are tender.
  7. Transfer 3 cups of the vegetables from the soup into the container of a blender.
  8. Add the Neufchatel, cheddar, and milk.
  9. Process until smooth.
  10. Add puree back to the soup; stir to combine and reheat if necessary.
Most Helpful

This soup has an incredible blend of flavors that made smile. The vegetables make it very colorful and healthy. I used cream cheese which made the taste and texture slightly creamy. I served this soup with crackers because I was out of tortilla chips. Tortilla chips would have made it even better. Thanks for the recipe

FaithB25 November 01, 2003

SO delicious! I realized I made an error after I gobbled up a nice big bowl. Used 1 c. of cheddar, and totally forgot the milk, so it was a bit more difficult to process in the blender. Oops!

LI Girl July 29, 2013

This was an excellent soup. To make this heart healthy, I did omit the oil & just sauteed the onion, chili & spices with a few droplets of water. Also I used fat free cheeses and skim milk with excellent success. The cream cheese provided a smooth and creamy texture to the soup that was set off by the remaining veggie chunks. Leftover soup required the addition of a bit more milk while reheating to get the right consistancy. Thank you NurseDi for sharing the recipe.

BonnieZ February 14, 2007