Roasted Tomato-Corn Chowder with Cilantro Pesto

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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

Notes

Notes









Tips

Nutrition Information

Recipe Step Photos

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