Receta Vegetable & Salsa Chowder
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Meatless Monday! Vegetable & Salsa Chowder
The Super Bowl is over and done but this
chowder recipe will be prepared a lot more in the next few months, especially.
I'm always on the lookout for a vegetarian soup that's not black bean (although
I love it) or just vegetable soup. I know there are a lot out there but I tend
to not eat much soup because of the repetition. When I saw this recipe I HAD to
make it, and soon. I'm sure glad I did.
This recipe is actually considered a
chowder, because of the cream involved. I looked that up even though it made me
feel a little silly but a chowder is made with a cream base and a soup is a
clear broth or stock base. A stew is obviously super thick with vegetables (and
meats). I had it in my head that a chowder was also a chowder because it has
potatoes in it, but that doesn't seem to be part of any definition, soo...it's
just me. Either way, this chowder is pretty great, no matter what you call
it.
I love being able to make foods then give
the person eating it the option of making it spicy or not. This chowder is a
perfect example of that. Beyond the hot sauce we actually added sriracha sauce
to make it even spicier. I may or may not have gotten a little excited with my
sriracha but I are the whole bowl anyway because it was delicious! Feel free to
customize it any way you want (isn't that the great thing about soups, or
chowders?). Happy Cooking!
Vegetable & Salsa Chowder
Makes 4-6 servings
Ingredients:
- - 2 tablespoons. canola oil
- - 1 large onion, peeled and cut into 1/2 inch dice
- - 3 garlic cloves, minced
- - 1 teaspoon cumin
- - 1 teaspoon chili powder
- - 1 cup fresh or frozen corn kernels
- - 4 small potatoes - scrubbed and cut into 1/2 inch
- dice
- - 1 ½ cups fresh salsa
- - ¼ cup diced green chiles (or one small can)
- - 4 cups vegetable stock
- - ½ cup white wine
- - 1 teaspoon worcestershire sauce
- - ½ - 1 teaspoon hot sauce
- - ¼ cup cream
- - ¼ cup minced fresh cilantro
- - ¼ cup chopped fresh tomatoes (for garnish)
Directions:
1. Heat the canola oil in a large pot over
medium-high heat, then add the onions. Cook the onions about 5-6 minutes, until
they are softened.
2. Add the garlic, cumin, and chili powder to the
onions and stir until mixed together, add the corn and cook about 5 minutes or
until the corn is golden and has a caramelized look.
3. Add in the diced potatoes and next five
ingredients (through worchestershire sauce). Boil the chowder, then simmer for
15-20 minutes or until the potatoes are softened. Stir in the hot sauce, cream,
and cilantro. Just before serving top with the fresh tomatoes.
Recipe adapted from A Communal
Table