Southwestern Corn Soup (Vegan recipe)

We made this recipe after eating a soup from Whole Foods with these ingredients. We couldn't find a recipe, but the ingredients were listed on the pot at W.F.

Today, March 23, 2017, I was going through "A Palette of Rocky Mountain Cuisine, Classic Recipes from the Historic Hotels of the Rocky Mountain West," and found a recipe. I am going to edit the recipe I originally put here to match the recipe from page 34 of the book. The restaurant is Doc Martin's in the Historic Taos Inn. I have eaten there. You can get blue corn tortillas and other wonderful Southwest delicacies there.

5 russet (baking) potatoes
2 sweet potatoes (1 lb.)
1 1/2 tablespoons oil
3 white onions, medium, chopped fine
1/4 c garlic, minced
1/2 cup celery, chopped fine
1/2 c green chiles, mild, chopped
1 red and 1 green bell pepper, chopped fine
1 1/2 cup corn kernels, fresh or frozen
1 tablespoon oregano, dried, crumbled
1/2 tablespoon basil, dried, crumbled
1 Tablespoon cumin, ground
1/2 cup dry white wine
1/2 c coriander leaves, fresh, finely chopped (cilantro!)
salt to taste

In a large saucepan, combine the baking potatoes and sweet potatoes, both peeled and cut into 1/2 inch cubes, with enough cold water to cover them by 1 inch. Simmer, uncovered, for 30 minutes, or until they are tender, and remove the pan from the heat.

In a kettle, heat the oil over moderately high heat until it is hot, but not smoking, and in it cook the onions, garlic, celery, chiles, peppers, corn, oregano, basil, and cumin, stirring occasionally, until onions are softened and vegetables begin to brown. Add the wine, cook the mixture, scraping up the brown bits (fond), for 1 minute, and add potatoes with the cooking liquid and if necessary, enough water to cover the vegetables by 1 inch.

Simmer the chowder, uncovered, stirring occasionally, for 40 minutes and stir in coriander and salt to tast.

Makes six to ten servings.

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Before I found the recipe, I added these ingredients as well.
1 can Rotel tomatoes, flavor of your choice
1 teaspoon chili powder
1 cup chopped carrots
I have never used sweet potatoes in my soup, but will give it a try.

Serve the soup in a bowl and squeeze some fresh lime into the soup.

Alternative recipes with variations to our original recipe, lots of variations and possibilities:

http://vegetarianmamma.com/southwest-corn-and-black-bean-soup/

http://tideandthyme.com/southwest-potato-corn-chowder/

http://www.joyfulhealthyeats.com/crock-pot-southwestern-corn-potato-chowder-dairy-free/

http://www.farmflavor.com/recipe/type/side-dishes/southwestern-corn-chowder/

Potato Soup

This is a recipe I got from a former assistant of mine, Elone. I haven't made it in years because I seldom eat potatoes, but it is an excellent recipe. I am also careful of the amount of sodium I eat, and the soup mix has more than enough!

4 cups peeled & cubed potatoes
1 cup diced celery
1 quart chicken broth
1 cup water
1 package Home Style Vegetable Soup (Mrs. Grass) (check out the sodium in this!)
1/4 cup butter
1/4 cup flour
2 to 3 cups milk
8 ounces Velveeta cheese or grated cheddar cheese

In a kettle, combine the vegetables and broth. Cook to boiling, cover, reduce heat and simmer for 20 minutes or until the vegetables are tender.

In a separate pan, melt the butter. Blend the flour, some salt and pepper and milk. Cook until it thickens, stirring constantly. Add this to the potato mixture. Heat to a slight boil.

When serving, garnish with cheese and parsley.

Optional--add brocolli and shredded carrots to the vegetables.