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Ingredients Jump to Instructions ↓

  1. Chowder

  2. 1 cup chopped white onions (2 medium)

  3. 1/4 cup chopped poblano chile (about 1/2 chile)

  4. 1/2 teaspoon freshly ground black pepper

  5. 1/4 teaspoon salt

  6. 1 1/2 cups Cascadian Farm® frozen organic sweet corn

  7. 1 can (14 1/2 oz) Muir Glen® organic fire roasted diced tomatoes, undrained

  8. 1 3/4 cups Progresso® reduced-sodium chicken broth (from 32-oz carton)

  9. 1/2 cup half-and-half

  10. Pesto

  11. 1 cup firmly packed fresh cilantro

  12. 2 tablespoons freshly grated Parmesan cheese

  13. 2 tablespoons salted roasted hulled pumpkin seeds (pepitas)

  14. 1/8 teaspoon salt

  15. 1/4 teaspoon freshly ground black pepper

  16. 2 tablespoons extra-virgin olive oil

Instructions Jump to Ingredients ↑

  1. In 3-quart saucepan, heat 2 tablespoons oil over medium-high heat. Add onions and chile; sprinkle with 1/2 teaspoon pepper and 1/4 teaspoon salt. Cook 5 minutes, stirring frequently. Stir in frozen corn, tomatoes and broth. Heat to boiling over high heat, stirring occasionally. Reduce heat to low; cover and simmer 10 to 15 minutes.

  2. Meanwhile, in small food processor bowl, place all pesto ingredients except oil. Cover; process with on-and-off pulses 2 or 3 times to mix. With food processor running, slowly drizzle 2 tablespoons oil into mixture, processing about 30 seconds or until well blended. Set pesto aside.

  3. In blender or with immersion blender, blend chowder (in 2 batches, if necessary) about 30 to 60 seconds or until almost smooth. Stir in half-and-half. Heat just until warm.

  4. Ladle chowder into individual bowls. Top each with 1 heaping tablespoon pesto to be swirled in before eating.

  5. Purchase fresh cilantro that is bright green with no signs of spoilage--it should be very fragrant. Use a sharp knife to chop just before using.

  6. High Altitude (3500-6500 ft)

  7. High Altitude Directions Nutritional Information Nutrition Information: 1 Serving (1 Serving)

  8. Calories 320 (Calories from Fat 190),

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