Summer Salsa Chowder

If you are like me, you are trying to preserve these wonderful foods from summer’s bounty. Tomatoes, squash, herbs, etc. We have been canning and freezing and canning some more. I love it! My mom has this trick of fire roasted her own tomatoes to make her salsa and canned tomato pastes. She roasts them, which renders out some of the juice. Instead of tossing it, she poured each batch of juice into a HUGE, recycled pickle jar and graciously gave it to me!

Quick story – When I was younger, my grandmother forbid us to go upstairs in their big old house. She had kept the three bedrooms, bathroom, closets, etc pretty much the same since my mother and her sister’s lived there. My siblings and I LOVED going up there to play with the different toys, decorations, etc. They were from the 70s but I won’t say old or my mom may get mad :). Anyway, there was this small room at the very back room of the upstairs. It looked over the back yard, where my grandfather’s shop was and his hand-made coon dog houses (a longer story for another day). It had these little cots that were made up and held little stuffed animals. After she passed away, her things were gone through by the family. That room became storage and became home to a TON of “tupperware” items. Not your typical Tupperware though – it was mainly old “Cool Whip” bowls or sour cream containers. I thought she was SO silly for keeping those containers to store leftovers but I think fondly of it now. Especially because my mom does the same thing! She may not realize it, but she does… and I hope to also someday 🙂

Back to the purpose of this post – This recipe compiles several of my favorite veggies in chowder form. It is perfect to use up those frozen or canned foods from summer during the fall and winter months. Bring a little bit of summer back into the cool days! It has a salsa like taste and goes great with some Suja Juice or Tea! Makes about 6 servings

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1 cup shredded chicken (or ground hamburger if desired)
1 cup yellow squash
1 cup zucchini
1/2 cup roasted green bell peppers (See tip below)
1 Tbsp olive oil
1 Tbsp dried cilantro
1 tsp sea salt
1 tsp black pepper
1 cup tomato juice or 1 can diced tomatoes
In a large stock pot, saute squash, zucchini and peppers until soft. Add in chicken, cilantro, salt, pepper and tomatoes. Bring mixture to a boil. Ladle into bowls and serve. Top with cheese, sour cream, etc if desired! Heck – throw in some beans, corn or whatever else you like with your salsa!

 

ROASTED BELL PEPPERS
Bell peppers
Olive oil
Salt and Pepper

Cut stems off of peppers and cut in half. Place peppers onto a sheet of foil. Drizzle with a little olive oil and sprinkle with salt and pepper. Grill or broil over high for about 10 minutes. Turn peppers over and cook for an additional 5 minutes. Peppers should have a couple nice blackened spots on the skins. You can remove the blackened skins if desired or just cut up with them on for extra flavor. I prefer to easily rub the skin off and store in a sealed container in fridge.

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