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    You are in: Home / Recipes / Santa Fe Chowder Recipe
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    Santa Fe Chowder

    Total Time:

    Prep Time:

    Cook Time:

    1 hrs 5 mins

    30 mins

    35 mins

    ratherbeswimmin''s Note:

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

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    Units: US | Metric


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

    Ratings & Reviews:

    • on November 01, 2003


      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

      person found this review Helpful. Was this review helpful to you? Yes | No
    • on July 29, 2013


      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!

      people found this review Helpful. Was this review helpful to you? Yes | No
    • on February 14, 2007


      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.

      people found this review Helpful. Was this review helpful to you? Yes | No

    Read All Reviews (8)


    Nutritional Facts for Santa Fe Chowder

    Serving Size: 1 (449 g)

    Servings Per Recipe: 6

    Amount Per Serving
    % Daily Value
    Calories 263.7
    Calories from Fat 108
    Total Fat 12.0 g
    Saturated Fat 5.0 g
    Cholesterol 22.7 mg
    Sodium 352.8 mg
    Total Carbohydrate 33.3 g
    Dietary Fiber 5.0 g
    Sugars 6.2 g
    Protein 8.4 g

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