Tecate Potato Chowder

Ingredients

• 1 tablespoon olive oil
• 1 large yellow onion
• 2 celery ribs
• 1 carrot
• 2 medium russet potatoes
• 1 red pepper
• 1 yellow pepper
• 2 garlic cloves
• 1/4-1 jalapeno pepper, sliced (depends how much heat you want)
• 1 1/2 teaspoons oregano
• 1 medium zucchini
• 1 yellow squash
• 4 cups vegetable broth
• 1/2 cup roasted corn kernel
• 1/3 cup cilantro, Washed and Minced

Directions

1. 1

   Medium dice onions, celery, carrots and potatoes, placing them in one bowl.

2. 2

   Medium dice bell pepper, zucchini and yellow squash; mince garlic and jalapenos, and place in second bowl.

3. 3

   Heat the oil over medium high heat until hot but not smoking and sauté onion mixture, stirring till onions are translucent. Add pepper mixture and sauté, stirring, about 2 minutes. Add broth & simmer until potato & carrot are tender, about 25 minutes. With a strainer, transfer about 1/2 the vegetables to food processor & pulse until mixture is a coarse puree (about 8 pulses).

4. 4

   Stir puree into large saucepan with the corn.

5. 5

   Simmer uncovered 10 minutes and finish up by stirring in the minced cilantro.

6. 6

   Serve at once with fresh tortillas if you like.