Creamy Corn Chowder With Cilantro Cream

Name: Creamy Corn Chowder With Cilantro Cream
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Yield: 6
Cuisine: American
Ingredients: 1 tablespoon extra-virgin olive oil; 1 large onion, chopped; 1 large red bell pepper, seeded and chopped; Salt and pepper, to taste; 4 cups chicken broth; 1 large yellow potato, peeled and diced; 2 cups fresh or frozen corn kernels; 1/2 teaspoon hot sauce; 2 cups milk or half-and-half, divided; 1/2 cup Marzetti® Southwest Ranch Veggie Dip; 1/4 cup sour cream; 1/4 cup fresh cilantro, finely chopped

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Flavorful and delicious, this corn chowder recipe features full-on south-of-the-border flavor and it’s topped with a creamy blend of Marzetti® Southwest Ranch Veggie Dip, sour cream and cilantro.

READY In

30 Minutes

PREP TIME

10 Minutes

COOK TIME

20 Minutes

SERVES

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Step 1:

Heat oil in large pot or Dutch oven over medium-high heat. Add onion, bell pepper, salt and pepper and cook until vegetables are tender, 8 to 10 minutes.

Step 2:

Stir in broth, potato, corn and hot sauce and bring to boil. Cover, reduce heat to medium-low, and simmer for 20 minutes, until potatoes are fork-tender.

Step 3:

Transfer 1 cup of soup to blender with 1 cup milk and pulse until smooth. Return puree to pot and repeat with additional 1 cup of soup and remaining milk. Taste soup and add salt and pepper, if needed. Keep soup warm over low heat.

Step 4:

For cilantro cream, whisk together Marzetti® Southwest Ranch Veggie Dip, sour cream and cilantro in a small bowl.

Step 5:

To serve, ladle soup into bowls and top with a dollop of cilantro cream.