Recipe: Creamy Corn Chowder with Cilantro Cream

For Soup
1 Tbsp. Extra virgin olive oil
1 Large onion, chopped
Large red bell pepper, chopped
Salt and pepper
4 cups Chicken broth
1 Large yellow potato, peeled and diced
Fresh or frozen corn kernels
1/2 tsp. Hot sauce
2 cups Milk or half-and-half

For Cilantro Cream
1/2 cup Southwest ranch veggie dip
1/4 cup Sour cream 
1/4 cup Finely chopped cilantro leaves 

For soup, heat oil in soup pot or Dutch oven; add onion, red bell pepper, salt and pepper and cook over medium-high heat for 8 to10 minutes or until vegetables are tender. Add broth, potato, corn and hot sauce; bring to boil, cover and reduce heat to simmer for about 20 minutes or until potato pieces are tender.

Transfer 1 cup of soup to blender, add 1 cup milk and pulse until blended. Add back to pot and repeat with 1 more cup of soup and remaining milk. Season with salt and pepper as needed. Re-heat gently over low heat.

For cilantro cream, whisk together southwest ranch veggie dip, sour cream and cilantro in a small bowl. Ladle hot soup into shallow bowls. Top soup with dollops of cilantro cream and swirl with a knife to distribute cream. Serve immediately.

Prep Time: 25 minutes
Cook Time: 30 - 35 minutes
Makes six servings

Recipe and photograph furnished by Marzetti