Recipes // Snacks // Corn and Potato Chowder

Corn and Potato Chowder


By Chef Diane Henderiks

Serves 4-6

  • 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 pkg. (14.4 oz.) DOLE® All-Natural Chopped BBQ Ranch Salad Kit
  • 2 ears corn, kernels cut from cob (about 2 cups)
  • 4 cups water
  • 1 cup milk
  • Salt and pepper, to taste
  • Shredded sharp Cheddar, as needed
  1. Heat oil in large soup pot over medium-high heat.
  2. Add onion, garlic and potato and sauté for 2 minutes.
  3. Add cumin and paprika; continue to cook for an additional 5 minutes, stirring occasionally.
  4. Add salad greens from kit to pot and continue to cook an additional 2 minutes or until lettuce is wilted.
  5. Add the corn and water to the pot and bring to a boil. Reduce heat; cover and simmer gently for 10 minutes.
  6. Add the milk and dressing packet; season to taste with salt and pepper.
  7. Simmer uncovered for an additional 5 minutes more.
  8. Ladle into bowls and garnish with shredded cheese and chips packet.
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