This potato corn chowder is one of our favorites at Nepenthe. It is fast, fresh and flavorful. With only one tablespoon of added oil in the whole batch it is very healthy.
We sure hope you enjoy this recipe that makes enough for 4-6 people.
For this recipe you will need the following ingredients:
1 TBSP Olive Oil
1 Large Yellow Onions
1 Celery Ribs
1 Carrots
2 Med. Russet Potatoes
1 Red Peppers
1 Yellow Peppers
2 Garlic Cloves
1-2 Jalapeno Peppers
11/2 tsp Oregano
1 Medium Zucchini
1 Yellow Squash
1 quart Vegetable Broth
1/2 Cup Roasted Corn Kernels
1/3 Cup Cilantro, Washed and Minced
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 oil over moderately high heat until hot but not smoking and sauté onion mixture, stirring till onions are translucent. Add pepper mixture and sauté stirring 2 min. 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 kettle with corn.
Simmer uncovered 10 minutes and finish by stirring in the minced cilantro. Serve at once with fresh corn or flour tortillas if you like.