 |
|
|
Creamy Corn Chowder with Cilantro Cream
A creamy potato and corn chowder is topped with a mixture of Marzetti® Southwest Ranch Veggie Dip, sour cream and cilantro for full-on south-of-the-border flavor. Prep Time: 25 minutes
Cook Time: 30 - 35 minutes
Serves 6
|
|
|
|
| Marzetti Ingredients |
 | 1/2 cup Marzetti® Southwest Ranch Veggie Dip |
|
| Other Ingredients |
| For Soup |
| 1 tbsp extra virgin olive oil |
| 1 large onion, chopped |
| 1 large red bell pepper, chopped |
| 4 cups chicken broth |
| 1 large yellow potato, peeled and diced |
| 2 cups fresh or frozen corn kernels |
| 1/2 tsp hot sauce |
| 2 cups milk or half-and-half |
| For Cilantro Cream |
| 1/2 cup Marzetti Southwest Ranch Veggie Dip |
| 1/4 cup sour cream |
| 1/4 cup finely chopped cilantro leaves |
|
For soup, heat oil in soup pot or Dutch oven; add onion, red bell pepper, salt and pepper and cook over medium-high heat for 8 to10 minutes or until vegetables are tender. Add broth, potato, corn and hot sauce; bring to boil, cover and reduce heat to simmer for about 20 minutes or until potato pieces are tender.
Transfer 1 cup of soup to blender, add 1 cup milk and pulse until blended. Add back to pot and repeat with 1 more cup of soup and remaining milk. Season with salt and pepper as needed. Re-heat gently over low heat.
For cilantro cream, whisk together Marzetti Southwest Ranch Veggie Dip, sour cream and cilantro in a small bowl. Ladle hot soup into shallow bowls. Top soup with dollops of cilantro cream and swirl with a knife to distribute cream. Serve immediately.
Featured Recipes
A Lancaster Colony Company All content © 2010 T. Marzetti Company. All rights reserved.
