Recipe - Southwest-Style Vegetable Chowder

1 One half teaspoon Vegetable oil (I use olive)
4 cup Chopped onion
Three fourths cup Diced celery
Three fourths cup EACH minced red and green
bell peppers
One fourth cup Flour
9 One half cup Chicken stock
6 One half cup Peeled, cubed potatoes
2 One half teaspoon Dry mustard
One half teaspoon Dry marjoram (I used 2 tsp
fresh, chopped)
1/8 teaspoon White pepper
4 cup Frozen corn
1 cup Coarsely chopped cheddar
cheese
1 4 oz. can green chilies (I
used 4 roasted, fresh)
Three fourths teaspoon Tabasco (I used chipotle
sauce instead)
Salt and pepper to taste

In large pot heat oil over medium heat. Add onions, celery, carrot and
peppers. Cook, uncovered, stirring frequently until onions are soft. Stir
in flour and cook 1 minute. Gradually stir in stock, potatoes, mustard,
marjoram, and white pepper. Bring to a boil, stirring. Reduce to low, cover
and simmer for 10 minutes. Stir in corn and simmer until corn and potatoes
are tender. Transfer 2 cups of soup to a blender and add One half cup of cheese.
Puree until smooth. Pour into a bowl. Repeat with remaining soup and
cheese. Return puree to pot along with the green chilies. Heat until hot,
but do not boil. Adjust seasonings, add hot sauce, salt and pepper to
taste.

Notes: I garnished this with cilantro. If you do freeze it, make sure you
taste and adjust the salt and pepper. It seemed to need salt after being
frozen.

Posted to FOODWINE Digest 06 Jan 97

From: "Chris M." chrism@SMHSIGW.SMHSI.COM

Date: Tue, 7 Jan 1997 07:48:55 0700