Santa Fe Tomato Chowder
Experience a burst of Southwestern flavors with Santa Fe Tomato Chowder, a hearty and vibrant soup that combines smoky spices and fresh vegetables for a truly comforting bowl. This recipe starts with a fragrant base of sautéed onions, garlic, and jalapeño, infused with warm cumin, smoked paprika, and chili powder. It features wholesome ingredients like diced tomatoes, russet potatoes, and sweet corn, simmered to perfection in a rich vegetable stock. Partially blended for a velvety yet chunky texture, the chowder is finished with a touch of heavy cream and a squeeze of lime juice for a hint of brightness. Perfect for a cozy dinner or casual entertaining, this chowder is a satisfying vegetarian dish that can be elevated with fresh cilantro as a garnish. Ready in under an hour, it’s an ideal recipe to warm your soul while celebrating bold Southwestern cuisine.
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Recipe Information
Ingredients
- 2 tablespoons olive oil
- 1 medium onion, diced
- 3 garlic cloves, minced
- 1 medium red bell pepper, diced
- 1 small jalapeño, seeded and minced
- 2 teaspoons cumin powder
- 1 teaspoon smoked paprika
- 1 teaspoon chili powder
- 28 ounces diced tomatoes, with juices
- 4 cups vegetable stock
- 1 large russet potato, peeled and diced
- 1.5 cups corn kernels, fresh or frozen
- 0.5 cup heavy cream
- 1 tablespoon lime juice
- 2 tablespoons fresh cilantro, chopped (optional)
- 1 teaspoon salt
- 0.5 teaspoon black pepper
Instructions
Heat the olive oil in a large pot over medium heat.
Add the diced onion and cook for 3-4 minutes, until translucent.
Stir in the minced garlic, diced red bell pepper, and jalapeño, and sauté for another 2-3 minutes.
Add the cumin powder, smoked paprika, and chili powder to the pot, and cook for 1 minute to toast the spices.
Pour in the diced tomatoes with their juices and the vegetable stock. Stir to combine.
Add the diced potato and bring the mixture to a boil. Once boiling, reduce the heat to low and allow it to simmer for 20 minutes, or until the potatoes are tender.
Use an immersion blender to partially blend the chowder, leaving some chunks for texture. Alternatively, transfer half of the soup to a blender and blend until smooth, then return it to the pot.
Stir in the corn kernels, heavy cream, lime juice, salt, and black pepper. Let the chowder simmer for another 5-7 minutes until heated through and flavors are well combined.
Taste the chowder and adjust seasoning if necessary.
Serve hot, garnished with fresh cilantro if desired.
Nutrition Facts
Calories |
1787 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 83.1 g | 107% | |
| Saturated Fat | 30.8 g | 154% | |
| Polyunsaturated Fat | 5.5 g | ||
| Cholesterol | 120 mg | 40% | |
| Sodium | 4824 mg | 210% | |
| Total Carbohydrate | 233.3 g | 85% | |
| Dietary Fiber | 40.3 g | 144% | |
| Total Sugars | 71.2 g | ||
| Protein | 44.3 g | 89% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 375 mg | 29% | |
| Iron | 15.3 mg | 85% | |
| Potassium | 5943 mg | 126% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
