Tecate Potato Chowder
Ready In: 1 hr 5 mins
Yields: 4-6
Ingredients
- 1 tablespoon olive oil
- 1 large yellow onion
- 2 celery ribs
- 1 carrot
- 2 medium russet potatoes
- 1 red pepper
- 1 yellow pepper
- 2 garlic cloves
- 1⁄4-1 jalapeno pepper, sliced (depends how much heat you want)
- 1 1⁄2 teaspoons oregano
- 1 medium zucchini
- 1 yellow squash
- 4 cups vegetable broth
- 1⁄2 cup roasted corn kernel
- 1⁄3 cup cilantro, Washed and Minced
Directions
- Medium dice onions, celery, carrots and potatoes, placing them in one bowl.
- Medium dice bell pepper, zucchini and yellow squash; mince garlic and jalapenos, and place in second bowl.
- Heat the oil over medium high heat until hot but not smoking and sauté onion mixture, stirring till onions are translucent. Add pepper mixture and sauté, stirring, about 2 minutes. Add broth & simmer until potato & carrot are tender, about 25 minutes. With a strainer, transfer about 1/2 the vegetables to food processor & pulse until mixture is a coarse puree (about 8 pulses).
- Stir puree into large saucepan with the corn.
- Simmer uncovered 10 minutes and finish up by stirring in the minced cilantro.
- Serve at once with fresh tortillas if you like.
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