Mexican Vegetable Chowder

I know this is not a seasonal dish, but I have been thinking about Calabacitas. [Click here for the recipe I usually make] I love this dish! Zucchini and squash with spicy poblanos? What’s not to like! Well I had bought the ingredients, but for one reason or another never got around to making the dish. Last night sister was visiting and I decided to make us a vegetable soup with the ingredients.

The soup was the easy part. But I can’t believe how hard it was for me to name this recipe. I always come up with a name right away. This was a first! I came up with lots of names but I just could not commit to one. Even now as I type this I am wondering if I picked the right one. What do you think? Should I change it?

Mexican Zucchini Corn Soup

Mexican Vegetable Chowder

Spicy Squash and Corn Soup

Spicy Calabacitas and Corn Soup

Calabacitas Chowder

Calabacitas Soup

Calabacitas and Corn Soup

Creamy Mexican Zucchini Corn Soup

Spicy Mexican Zucchini Corn Soup

Sopa de Calabacitas (Mexican Zucchini and Corn Soup)

I finally decided on Mexican Vegetable Chowder. It was one of my first thoughts. And since this was totally invented by a Louisiana girl, I don’t think it is authentic enough to call it Sopa de Calabacitas. Well now that is done! Now I can tell you about the chowder. It was great! Spicy, creamy and filling. I thought it was creamy enough before adding the cream but sister kept saying, “Use the cream!” You could totally omit the cream or even use fat free half and half if you like. I do think it helps mellow the spice of the peppers a little. Since you never know just how hot a chili will be, you can use the cream to control the heat of the dish. The only regret I have is that I did not have queso fresco in the frig. I think it will make an amazing garnish for this chowder. There is always next time!

Mexican Vegetable Chowder

Serves 6

Ingredients

2 tablespoons olive oil

1 onion, diced small

1 large garlic clove, minced

1 Jalapeno, seeded and minced

1 poblano, seeded and chopped

3 small zucchini, diced

2 medium yellow squash, diced

2 mirliton or chayote squash, seeded and diced

2 Tbsp. fresh cilantro, chopped

1/2 tsp. Mexican oregano

3/4 tsp. kosher salt, or to taste

1/4 tsp. Black pepper, or to taste

1/8 tsp. Red pepper flakes, or to taste

4 cups chicken stock

16 oz. frozen corn, thawed

1/4 cup whipping cream (optional or you could use fat free half and half)

1/2 cup fresh cilantro, chopped

Directions

In a medium stock pot over medium heat, add olive oil onions, garlic, jalapeno and poblano.  Sauté until onions become translucent. Add zucchini, squash and mirliton; sauté for several minutes until the zucchini begins to become tender. Season with 2 Tbsp. cilantro, oregano, salt, and peppers. Add stock bring to a boil and reduce heat to a simmer for about 10 minutes or until zucchini is tender.

Remove about 2 cups of vegetables and set aside. Puree the rest with a stick blender (or in a blender in batches). Add corn and bring to a simmer. Return vegetables to the pot and heat through. Taste and adjust seasoning if necessary. Remove from heat and add cream and remaining cilantro. Serve hot or room temperature, garnished with fresh cilantro.

Variation:

Add queso fresco for a garnish.

Linking to:
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Townsend House: What I Am Eating