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Home / Recipes / The Full Course / Salads / BBQ Corn and Potato Chowder

BBQ Corn and Potato Chowder

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Total Time (Minutes)
40
Difficulty
1
Servings
5
Ingredients
11
Total Prep Time: 15 minutes
Calories Per Serving: 240
Nutrients

Nutrition Facts

Serving Size 381g
Amount per serving
Calories 240 Calories from fat: 110
% Daily Value*
Fat 13 g 20 %
Saturated 3 g 15 %
Trans 0 g
Cholesterol 5 mg 2 %
Sodium 240 mg 10 %
Carbohydrate 29 g 10 %
Fiber 4 g 16 %
Sugars 9 g
Protein 5 g
Vitamin A 45 %
Vitamin C 40 %
Calcium 10 %
Iron 6 %

*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

Chopped salads are distinctive in that they are almost always made with sturdy greens and veggies rather than the more tender and leafy varieties. Not only does this make these salads a more satisfying and toothsome eating experience, but it also means the ingredients can stand up to being cooked without losing all their texture and character. For this delicious and satisfying chowder, we use our DOLE® Chopped BBQ Ranch Salad Kit as the foundation for building a great soup. Almost all of the greens and veggies are pre-cut and washed, saving you prep time, and the BBQ Ranch Dressing provides an all-in-one flavor base. You even get the all-important crunchy toppings—crispy fried onions and cheddar tortilla strips. Serve this BBQ Corn and Potato Chowder with a warm square of fresh cornbread and a side salad of DOLE American Blend tossed with your favorite creamy dressing.

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 pkg. (14.4 oz.) DOLE®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

Directions

  1. Heat oil in large soup pot over medium-high heat. Add onion, garlic and potato and sauté for 2 minutes. Add cumin and paprika; continue to cook for an additional 5 minutes, stirring occasionally. Add salad greens from kit to pot and continue to cook an additional 2 minutes or until lettuce is wilted.
  2. Add the corn and water to the pot and bring to a boil. Reduce heat; cover and simmer gently for 10 minutes. Add the milk and dressing packet; season to taste with salt and pepper. Simmer uncovered for an additional 5 minutes more. Ladle into bowls and garnish with shredded cheese and chips packet.
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BBQ Corn and Potato Chowder Chopped salads are distinctive in that they are almost always made with sturdy greens and veggies rather than the more tender and leafy varieties. Not only does this make these salads a more satisfying and toothsome eating experience, but it also means the ingredients can stand up to being cooked without losing all their texture and character. For this delicious and satisfying chowder, we use our DOLE® Chopped BBQ Ranch Salad Kit as the foundation for building a great soup. Almost all of the greens and veggies are pre-cut and washed, saving you prep time, and the BBQ Ranch Dressing provides an all-in-one flavor base. You even get the all-important crunchy toppings—crispy fried onions and cheddar tortilla strips. Serve this BBQ Corn and Potato Chowder with a warm square of fresh cornbread and a side salad of DOLE American Blend tossed with your favorite creamy dressing. Prep Time:15 minutes Cook time: Serves: 5
Nutrition facts: 240 Calories, 13 grams fat
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 pkg. (14.4 oz.) DOLE®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, Directions:Heat oil in large soup pot over medium-high heat. Add onion, garlic and potato and sauté for 2 minutes. Add cumin and paprika; continue to cook for an additional 5 minutes, stirring occasionally. Add salad greens from kit to pot and continue to cook an additional 2 minutes or until lettuce is wilted.Add the corn and water to the pot and bring to a boil. Reduce heat; cover and simmer gently for 10 minutes. Add the milk and dressing packet; season to taste with salt and pepper. Simmer uncovered for an additional 5 minutes more. Ladle into bowls and garnish with shredded cheese and chips packet.
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