Santa Fe Corn Chowder Recipes

SANTA FE SOUP

Steps:

• Brown ground beef and drain off fat.
• In a large stock pot combine browned beef, diced onion, tomatoes with liquid, stewed tomatoes with chilies, corn with liquid, Ranch-style beans with liquid, and cubed processed cheese Simmer on low heat until the cheese is melted and the onion is tender. Serve hot..

SANTA FE CORN CHOWDER

Steps:

• In a kettle brown the sausage in the oil over moderate heat, stirring occasionally. Add the onion, celery and bell peppers and cook until the vegetables are softened.
• Add the corn, bay leaf and the thyme and cook for 1 minute more.
• Add the broth and simmer the mixture, stirring occasionally, for 30 minutes.
• Add the potatoes and cream and continue to simmer for 25 minutes more, or until the potatoes are tender.
• Discard the bay leaf, season with salt and pepper, and garnish with the coriander.

SANTA FE CHOWDER

Steps:

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

SANTA FE TOMATO CHOWDER

Steps:

• Melt butter in large saucepan; saute garlic for 1 minute. Add tomatoes and cook 5 minutes. Stir in 1 cup water, tomato sauce, corn, cilantro, Frank's RedHot Sauce and chili powder.
• Bring to a boil. Reduce heat; simmer 10 minutes. Spoon soup into bowls, sprinkle with avocado, cheese and French Fried Onions.

SANTA FE CORN

Steps:

• In a 2 quart saucepan over medium heat, bring all the above ingredients to a boil.
• Cook, stirring occasionally, until the mixture is thickened, about 20 minutes.

SANTA FE CLAM CHOWDER

Steps:

• Heat oil in heavy large pot over medium-high heat. Add chorizo; sauté until fat is rendered, about 3 minutes. Add next 6 ingredients; sauté until onion begins to soften, about 5 minutes. Mix in oregano and cumin, then tomatoes, corn, and bottled clam juice. Bring to boil. Reduce heat to medium-low. Cover and simmer until potatoes are almost tender, about 12 minutes. (Can be made 1 day ahead. Refrigerate uncovered until cool, then cover and chill. Bring to simmer before continuing.)
• Add clams to mixture in pot; cover and cook over medium-high heat until clams open and potatoes are tender, about 7 minutes (discard any clams that do not open). Mix in 4 tablespoons cilantro. Season to taste with salt and pepper. Divide clams among 6 shallow soup bowls. Ladle chowder over. Sprinkle with remaining cilantro and serve.
• A smoked-pork link sausage flavored with garlic and spices, but milder than Mexican chorizo. Spanish chorizo is available at Spanish markets and specialty foods stores.

SANTA FE CHILI

Steps:

• In a large skillet, cook beef and onion over medium heat until meat is no longer pink; drain. Transfer to a 5- or 6-qt. slow cooker. Stir in the beans, corn, tomatoes, juice, salad dressing mix and taco seasoning. , Cover and cook on high for 4-6 hours or until heated through. Serve with sour cream, cheese and corn chips if desired., Freeze Option: Freeze cooled chili in freezer containers. To use, partially thaw in refrigerator overnight. Heat through in a saucepan, stirring occasionally and adding a little broth or water if necessary.