Sunday, May 17, 2009

Santa Fe Chowder

From a wonderful dinner that Julia served dockside from her sailboat's galley kitchen.

Santa Fe Chowder

Cooking spray
1 medium red onion, finely chopped
2 cloves garlic, minced
1 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 can fire roasted chopped tomatoes (Hunts or Muir Glen makes these)
1/3 cup Dry Sherry
1/4 tsp grated nutmeg
1 tsp dried cilantro
1/2 tsp cumin, to taste
dash of chili powder
dash of cinnamon
chopped fresh cilantro for garnish
1 lime cut in half

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, corn, and canned tomatoes. Stir in the sherry, seasonings and the lime halves. Heat gently for 2 hours. Taste for seasoning adjustments.

Remove lime halves and serve garnished with fresh chopped cilantro.

Serves 6.