Monday, February 11, 2013

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,'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

- 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)

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. 

Printable recipe

Recipe adapted from A Communal Table

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