Roasted Tomato-Corn Chowder with Cilantro Pesto
Roasted Tomato-Corn Chowder with Cilantro Pesto

Homemade tomato-corn chowder with a swirl of cilantro pesto—sure to be your new favorite soup.

Prep Time: 15 minutes
Start to Finish: 30 minutes
Makes: 4 servings (1 1/3 cups chowder and 1 heaping tablespoon pesto each)

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Chowder
2 tablespoons extra-virgin olive oil
1 cup chopped white onions (2 medium)
1/4 cup chopped fresh 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 (from 16-oz bag)
1 can (14.5 oz) Muir Glen® organic fire roasted diced tomatoes
1 can (14 oz) fat-free chicken broth with 1/3 less sodium
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

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, stirring frequently, 5 minutes. 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, place all pesto ingredients except oil; process with on-and-off motions 2 or 3 times to mix. With 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.

High Altitude (3500-6500 ft): No change.

  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, stirring frequently, 5 minutes. Stir in frozen corn, tomatoes and broth. Heat to boiling ove

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

  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.

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