Barbecue Corn and Potato Chowder [with Video]

Barbecue Corn and Potato Chowder offers a satisfying, wholesome dinner for your loved ones without spending an entire evening in the kitchen.

With just 15 minutes of prep, this delicious soup recipe makes a wonderful weekday dinner. This post contains affiliate links.

Be sure to check out the rest of our best soup, stew and chili recipes, too!

The key addition to this recipe is 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. 

A special thanks to Dole.com for this easy-to-make fall recipe.

Barbecue Corn and Potato Chowder

This recipe takes 15 minutes to prep and 25 minutes to cook.

It also makes 5 servings.

Ingredients:

• 2 tablespoons olive oil
• 1 large onion, chopped
• 2 garlic cloves, minced
• 1 medium 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

Corn and Potato Chowder Directions:

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.

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. 

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

Chowder Video Directions:

Continue to Content

Barbecue Corn and Potato Chowder

Yield: 5

Prep Time: 15 minutes

Cook Time: 25 minutes

Total Time: 40 minutes

Barbecue Corn and Potato Chowder offers a satisfying, wholesome dinner for your loved ones without spending an entire evening in the kitchen.

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Ingredients

• 2 tablespoons olive oil
• 1 large onion, chopped
• 2 garlic cloves, minced
• 1 medium 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

Instructions

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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Nutrition Information:

Yield: 5 Serving Size: 1
Amount Per Serving: Calories: 272Total Fat: 14gSaturated Fat: 4gTrans Fat: 0gUnsaturated Fat: 10gCholesterol: 14mgSodium: 361mgCarbohydrates: 31gFiber: 4gSugar: 10gProtein: 8g

Nutrient values are only estimates provided by online calculators. Various factors can change the nutritional information in any given recipe.

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