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Pumpkin chowder with lime and cilantro

Pumpkin chowder with lime and cilantro

2 teaspoons canola oil

1 red onion, chopped

4 cups peeled and diced

calabaza squash

1 large all purpose potato,

peeled and diced

1 tablespoon minced lemon grass

4 cloves minced garlic

1 tablespoon minced

fresh ginger root

1 jalape–o pepper,

seeded, minced

2 teaspoons ground turmeric

3 quarts vegetable broth or water

(we use 1/4 cup Better Than

Bouillon vegetable base

dissolved in 3 quarts water)

1 red bell pepper, cored, seeded

and chopped

1 (16-ounce) can white or yellow

hominy, drained

and rinsed well

1/2 cup dried orzo pasta

1/2 cup minced cilantro

Juice of 2 limes

Salt, to taste

Makes 1 1/2 gallons.

Heat oil in a 10-quart stock pot over medium-high heat. Add onions, calabaza and potatoes and saute 2 minutes. Add lemon grass, garlic, ginger root, jalapenos and turmeric and continue to saute 1 minute longer. Add broth or water and bring to a rolling boil over high heat. Reduce heat and simmer 20 minutes.

Add red peppers, hominy and orzo, continue to simmer 10 minutes until vegetables are tender and orzo is cooked through. Remove from the heat and add cilantro, lime juice and salt.

Per (1-cup) serving: 56 calories, 12 percent calories from fat, .78 gram total fat, .09 gram saturated fat, no cholesterol, 12 grams carbohydrates, 2 grams total fiber, .96 gram total sugars, 10 grams net carbs, 1 gram protein, 48 milligrams sodium.