Dole_BBQ_Corn_Potato_Chowder

BBQ Corn and Potato Chowder

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  • 4 to 6
  • 15 min

Ingredients

  • 2 tablespoons (30 mL) olive oil
  • 1 large DOLE® Onion, chopped
  • 2 garlic cloves, minced
  • 1 medium DOLE® Russet Potato, peeled and diced
  • 1 teaspoon (5 mL) ground cumin
  • 1/4 teaspoon (1.25 mL) smoked paprika
  • 1 pkg. (14.4 oz. / 408 g) DOLE® Chop Chop BBQ Ranch Salade Kit
  • 2 ears corn, kernels cut from cob (about 2 cups / 454 g)
  • 4 cups (1 L) water
  • 1 cup (250 mL) milk
  • Salt and pepper, to taste
  • Shredded sharp Cheddar, as needed

Directions

  • Heat oil in large soup pot over medium-high heat. Add onion, garlic and potato and sauté for 2 minutes. Add cumin and paprika; continue to cook for an additional 5 minutes, stirring occasionally. Add salad greens from kit to pot and continue to cook an additional 2 minutes or until lettuce is wilted.
  • Add the corn and water to the pot and bring to a boil. Reduce heat; cover and simmer gently for 10 minutes. Add the milk and dressing packet; season to taste with salt and pepper.  Simmer uncovered for an additional 5 minutes more.  Ladle into bowls and garnish with shredded cheese and chips packet.