Comfort Food Without the Guesswork
For example, this Barbecue Corn and Potato Chowder offers a satisfying, wholesome dinner for your loved ones without spending an entire evening in the kitchen. The key addition: Dole’s Chopped BBQ Ranch Salad Kit with pre-cut and pre-washed greens and veggies to save prep time with barbecue ranch dressing as an all-in-one flavor base.
Serving as the foundation of the recipe, chopped salads are made with sturdy greens and veggies for a satisfying eating experience that can stand up to being cooked without losing texture and character. Plus, the all-important toppings – crispy fried onions and cheddar tortilla strips – add the ideal crunch to this warm, comforting meal.
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Watch video to see how to make this recipe!
Barbecue Corn and Potato Chowder
Prep time: 15 minutes
Cook time: 25 minutes
Servings: 5
- 2 tablespoons olive oil
- 1 large Dole Onion, chopped
- 2 garlic cloves, minced
- 1 medium Dole Russet Potato, peeled and diced
- 1 teaspoon ground cumin
- 1/4 teaspoon smoked paprika
- 1 package (14.4 ounces) DOLE® Chopped BBQ Ranch Salad Kit
- 2 ears corn, kernels cut from cob (about 2 cups)
- 4 cups water
- 1 cup milk
- salt, to taste
- pepper, to taste
- shredded sharp cheddar cheese, for garnish
- In large soup pot over medium-high heat, heat oil. Add onion, garlic and potato; saute 2 minutes. Add cumin and paprika; cook 5 minutes, stirring occasionally. Add salad greens from kit to pot and cook 2 minutes, or until lettuce is wilted.
- Add corn and water to pot and bring to boil. Reduce heat; cover and simmer gently 10 minutes. Add milk and dressing packet from kit; season with salt and pepper, to taste. Simmer uncovered 5 minutes.
- Ladle into bowls and garnish with shredded cheese and chips packet from kit. (Family Features)
Susan Brewer Service First Real Estate (636)936-8600
SOURCE:
Dole
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