Southwest-Style Vegetable Chowder

chowder

Ingredients:

  • 1-1/2 teaspoons vegetable oil
  • 4 cups chopped onions
  • 3/4 cup diced celery, including leaves (1 large stalk)
  • 3/4 cup diced carrots (1 medium)
  • 3/4 cup diced red bell pepper (1 small)
  • 3/4 cup diced green bell pepper (1 small)
  • 1/4 cup all-purpose white flour
  • 9-1/2 cups defatted chicken stock, homemade or canned
  • 6-1/2 cups peeled, cubed potatoes (4 large)
  • 2-1/2 teaspoons dry mustard
  • 1/2 teaspoon dried marjoram
  • 1/4 teaspoon white pepper
  • 4 cups frozen corn
  • 1 cup coarsely chopped reduced-fat sharp cheddar
  • 1 4-oz. can chopped green chilies, drained
  • 3/4 teaspoon Tabasco® or to taste
  • Salt and freshly ground black pepper to taste

Method:

In a 6-quart pot over medium-high heat, heat oil. Add onions, celery, carrots and peppers, and cook, uncovered, stirring frequently for about seven minutes or until the onions are soft. Stir in flour and cook, stirring, for one minute or until incorporated. Gradually stir in stock, potatoes, mustard, marjoram and white pepper. Bring to a boil, stirring, over medium-high heat. Reduce heat to low, cover and simmer for 10 minutes. Stir in corn and simmer for two minutes more or until the potatoes and corn are tender. Transfer two cups of the vegetables and liquid to a food processor or blender, and add 1/2 cup cheese. Puree for about one minute or until smooth. Pour the mixture into a medium-sized bowl. Repeat with two more cups of vegetables and liquid, and the remaining 1/2 cup cheese. Return all of the puree to the pot, along with the green chilies. Heat, stirring, for about five minutes or until hot. (Do not boil or the chowder may curdle.) Taste and adjust seasonings with Tabasco®, salt and pepper.

Yield: About 17 cups

Nutritional Information per Serving (1 cup):

  • Calories: 130
  • Fat: 2 grams (14% of calories)
  • Cholesterol: 4 milligrams
  • Sodium: 86 milligrams