Food recipes
Santa Fe Chowder
Santa Fe Chowder Ingredients: peppers, sweet, green, raw onions, raw spices, cumin seed spices, coriander seed spices, oregano, dried salt, table oil, olive, salad or cooking carrots, raw sweet potato, raw, unprepared...
Santa Fe Chowder
Ingredients:
peppers, sweet, green, raw
onions, raw
spices, cumin seed
spices, coriander seed
spices, oregano, dried
salt, table
oil, olive, salad or cooking
carrots, raw
sweet potato, raw, unprepared
potatoes, raw, skin
water, bottled, generic
peppers, sweet, green, raw
tomatoes, red, ripe, raw, year round average
corn, sweet, white, raw
seeds, pumpkin and squash seeds, whole, roasted, without salt
cheese, neufchatel
cheese, cheddar
milk, fluid, 1% fat, without added vitamin a and vitamin d
Directions:
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.
Ingredients:
peppers, sweet, green, raw
onions, raw
spices, cumin seed
spices, coriander seed
spices, oregano, dried
salt, table
oil, olive, salad or cooking
carrots, raw
sweet potato, raw, unprepared
potatoes, raw, skin
water, bottled, generic
peppers, sweet, green, raw
tomatoes, red, ripe, raw, year round average
corn, sweet, white, raw
seeds, pumpkin and squash seeds, whole, roasted, without salt
cheese, neufchatel
cheese, cheddar
milk, fluid, 1% fat, without added vitamin a and vitamin d
Directions:
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.