We missed out on Halloween. Well, not Maya. She had a busy social schedule: spending the
night with friends and attending a couple of parties. Much to my chagrin, she made a truly
I should say Chris, Kajsa & I missed
out on Halloween. We are all three
sick. Yesterday, I didn’t get out of bed
all day. Which of course Kajsa found to
be delightful, as this put me completely at her mercy.
Since Chris got sick first, I saw how this was
going to play out. So Monday night I
made a wonderful Southwest Chowder, knowing full well that I would be eating it
for the next couple of days.
That night as we were lying down for
bed, Kajsa told us that she enjoyed the food – or as she put it, “Soup,
nice.” Chris asked her what she liked
about the soup. After a brief pause to
think it over, her answer was “Mouth”. So apparently, the best thing about my chowder was the taste. I can handle that.
Oh, my water’s done boiling. I’m off to bed with another cup of tea. But before I do, I’ll leave you with this recipe:
Santa Fe Chowder
This recipe comes from one of The Moosewood
cookbooks – I forget which one.
(I haven’t adapted it for you vegans out
I have confidence that you are
intelligent enough to figure it out for yourselves.)
- 2 Tablespoons minced fresh green chili
- 1 cup chopped onion
- 1 & ½ teaspoons ground cumin
- 1 teaspoon ground coriander
- ½ teaspoon dried oregano
- ½ teaspoon salt
- 2 tablespoons vegetable oil
- ½ cup diced carrots
- 2 cups peeled and diced sweet potatoes
- 2 cups diced potatoes
- 3 cups water
- 1 cup diced red bell pepper or green
- 1 cup chopped tomato
- 1 cup corn kernel, fresh or frozen
- 1 cup diced zucchini or yellow squash
- 2 ounces Neufchatel cheese or cream
- ½ cup shredded sharp cheddar cheese
- 1 cup milk
1. In a large pot, add the chiles, onion, cumin, coriander, oregano, salt,
2. Sauté over medium heat for 10 minutes, stirring frequently, until the
onions are clear.
3. Add in the carrots, sweet potatoes, potatoes, and water.
4. Bring mixture to a boil; reduce the heat, cover and simmer for 10
5. Add in the bell peppers, tomatoes, corn, and zucchini, stir to combine.
6. Cover and cook on medium-high for 15 minutes or until the vegetables are
7. Transfer 3 cups of the vegetables from the soup into the container of a
8. Add the Neufchatel, cheddar, and milk.
9. Process until smooth.
10. Add puree back to the soup; stir to combine and reheat if necessary.