Elote-Style Corn & Potato Chowder

Name: Elote-Style Corn & Potato Chowder with Cotija Cheese, Pepitas & Cilantro
Total time: 20 min
Yield: 2
Cuisine: Central America
Ingredients: 1 unit Onion; ½ ounce Pepitas; 4 ounce Cream Sauce Base; 12 ounce Potatoes; 1 teaspoon Ancho Chili Powder; 1 unit Lime; 2 unit Veggie Stock Concentrate; 1 teaspoon Garlic Powder; ½ cup Cotija Cheese; ¼ ounce Cilantro; 1 unit Corn; Salt; Cooking Oil; Butter; Sugar

with Cotija Cheese, Pepitas & Cilantro

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Mexican street food inspired this creamy corn and potato chowder that's flavored with zingy garlic and smoky ancho chili powder, and topped with cotija cheese, cilantro, and pepitas. Best of all, these loaded bowls hit the table in a speedy 20 minutes for a warm and comforting main course that's perfect for any night of the week!

Tags:

Fiber Smart

•Quick

•Easy Prep

•New

•Family Friendly

Allergens:

Milk

The quantities provided above are averages only.

Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.

Total Time20 minutes

Prep Time5 minutes

DifficultyEasy

Ingredients

serving amount

1 unit

Onion

½ ounce

Pepitas

4 ounce

Cream Sauce Base

(Contains: Milk)

12 ounce

Potatoes

1 teaspoon

Ancho Chili Powder

1 unit

Lime

2 unit

Veggie Stock Concentrate

1 teaspoon

Garlic Powder

½ cup

Cotija Cheese

(Contains: Milk)

¼ ounce

Cilantro

1 unit

Corn

Not included in your delivery

Salt

Cooking Oil

Butter

(Contains: Milk)

Sugar

Nutrition Values

/ per serving

Calories670 kcal

Fat35 g

Saturated Fat18 g

Carbohydrate69 g

Sugar20 g

Dietary Fiber8 g

Protein17 g

Cholesterol70 mg

Sodium1370 mg

Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region.

Utensils

•Can Opener

•Strainer

•Small Bowl

•Medium Bowl

•Plastic Wrap

•Paper Towel

•Large Pot

Instructions

PDF

• Wash and dry produce. • Dice potatoes into 1⁄2-inch pieces. Drain corn and pat dry with paper towels. Dice onion into 1⁄2-inch pieces. Pick leaves from cilantro; mince stems. Quarter lime. Reserve 1⁄4 tsp chili powder (1⁄2 tsp for 4 servings) in a small bowl (you’ll use it in Step 4).

• Place potatoes in a medium bowl with 1 TBSP water (2 TBSP for 4 servings). Cover tightly with plastic wrap and microwave until slightly tender, 5-7 minutes. (They’ll finish cooking in the soup.)

• Heat a drizzle of oil in a large pot over medium-high heat. • Add corn, onion, and cilantro stems. Cook, stirring occasionally, until onion is softened, 3-4 minutes. • Add garlic powder, remaining chili powder, and 1⁄4 tsp sugar (1⁄2 tsp for 4 servings). Cook, stirring, until fragrant, 1 minute.

• Add potatoes (careful when uncovering the bowl—steam may release!), stock concentrates, 1 1⁄2 cups water, and 1⁄2 tsp salt (3 cups water and 1 tsp salt for 4 servings) to pot. • Bring soup to a boil, then reduce heat to low and cover. Simmer until soup has thickened, 5-7 minutes. • Turn off heat; stir in cream sauce base, half the cotija, 1 TBSP butter (2 TBSP for 4), and a squeeze of lime juice. • Divide soup between bowls; top with reserved chili powder, remaining cotija, cilantro leaves, pepitas, and a squeeze of lime juice. Serve with remaining lime wedges on the side.