Roasted Tomato-Corn Chowder with Cilantro Pesto

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  • 15 min prep time
  • 30 min total time
  • 15 ingredients
  • 4 servings

Ingredients

Chowder

2
tablespoons extra-virgin olive oil
1
cup chopped white onions (2 medium)
1/4
cup chopped poblano chile (about 1/2 chile)
1/2
teaspoon freshly ground black pepper
1/4
teaspoon salt
1 1/2
cups Cascadian Farm® frozen organic sweet corn
1
can (14.5 oz) Muir Glen™ organic fire roasted diced tomatoes, undrained
1 3/4
cups Progresso™ reduced-sodium chicken broth (from 32-oz carton)
1/2
cup half-and-half

Pesto

1
cup firmly packed fresh cilantro
2
tablespoons freshly grated Parmesan cheese
2
tablespoons salted roasted hulled pumpkin seeds (pepitas)
1/8
teaspoon salt
1/4
teaspoon freshly ground black pepper
2
tablespoons extra-virgin olive oil

Directions

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

Notes

Notes









Tips

Nutrition Information

Recipe Step Photos

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