Santa Fe Chowder

Recipe by Karina Allrich

olive oil cooking spray
1 medium sweet onion, finely chopped
2 cloves garlic, minced
1 gold or sweet potato, peeled and diced
1 cup peeled, diced carrots
4 cups (32 oz.) light vegetable broth
1 cup (8 oz.) canned chopped green chilies
1 15-oz. can pinto or white beans, drained
1 13-oz. can light coconut milk or other non-dairy milk
1 10-oz. package frozen corn, thawed
1/3 cup Dry Sherry (optional)
1/4 tsp grated nutmeg
1 tsp dried cilantro
1/2 tsp cumin, to taste
dash of chili powder, to taste
chopped fresh cilantro for garnish
(see Notes below)

Lightly spray a heavy soup pot with non-stick cooking spray; heat on medium high heat, add the onion and stir till golden and softened, about 5 minutes. Add the garlic, potatoes, carrots, and vegetable broth.  Cover and simmer for about 15 to 20 minutes, or until the potatoes and carrots are tender. Add the green chilies, beans, light coconut milk and corn. Stir in the sherry, if using, and seasonings. Heat through gently. Taste for seasoning adjustments.

Serve with a sprinkle of fresh chopped cilantro. I serve this delicious soup with warm corn tortillas. 

Note: If you like more *heat* add red pepper flakes, or smoky ground chipotle pepper, to taste.

Note 2: I just made my Santa Fe Chowder again; and tonight I tweaked it with these additions:

1 14-oz can Muir Glen Fire Roasted Tomatoes
squeeze of fresh lime juice (half a lime)
a pinch of sugar, to taste
more basil

My husband said: it's the best chowder yet!

Serves 4 to 6.

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