Comforting Fall Food Without the Guesswork

For example, this Barbecue Corn and Potato Chowder offers a satisfying, wholesome dinner for your loved ones without spending an entire evening in the kitchen. The key addition: Dole’s Chopped BBQ Ranch Salad Kit with pre-cut and pre-washed greens and veggies to save prep time with barbecue ranch dressing as an all-in-one flavor base.

Serving as the foundation of the recipe, chopped salads are made with sturdy greens and veggies for a satisfying eating experience that can stand up to being cooked without losing texture and character. Plus, the all-important toppings – crispy fried onions and cheddar tortilla strips – add the ideal crunch to this warm, comforting meal.

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Watch video to see how to make this recipe!

Barbecue Corn and Potato Chowder

Prep time: 15 minutes
Cook time: 25 minutes
Servings: 5

• 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

1. 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.
2. 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.
3. Ladle into bowls and garnish with shredded cheese and chips packet from kit.

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