Barbecue Corn and Potato Chowder
Ingredients
- 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
Instructions
- 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.