Creamy Corn Chowder With Cilantro Cream
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
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.
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.
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.
For cilantro cream, whisk together Marzetti® Southwest Ranch Veggie Dip, sour cream and cilantro in a small bowl.
To serve, ladle soup into bowls and top with a dollop of cilantro cream.
