Corn chowder is always so yummy, and this recipe will warm you right up with it’s creamy ricotta creamed corn base and a few unexpected ingredients like sweet potatoes and coriander. This dish is topped with popcorn and bacon bits for added eye-popping appeal!
Prep Time: 15 minutes
Cooking Time: 30 minutes
Serves: 4 – 6
Prepare Creamy Corn Chowder by melting butter in a large stockpot over medium-high heat. Once melted, add sweet potatoes and cook for 5 minutes, stirring occasionally. Add onion and celery salt and cook for an additional 5 minutes.
Stir in all remaining ingredients and bring mixture to a boil. Reduce heat and allow to simmer for 10 minutes until potatoes are soft and Frigo® 3-Cheese Italian Blend is melted.
Carefully pour the Creamy Corn Chowder into a blender or food processor and blend the warm mixture until pureed smooth. Return mixture to stockpot and continue to simmer on low while you prepare Cheesy Popcorn Topping.
Make the Cheesy Popcorn Topping by popping the popcorn according to package directions.
To finish, melt butter in a large microwave-safe bowl for 20-second increments until melted, and stir in Frigo® 3-Cheese Italian Blend, bacon crumbles, and steak seasoning. Pour over popcorn and gently toss to ensure that the popcorn is evenly coated.
Taste soup and add salt and fresh ground black pepper as desired. Serve hot, topped with the Cheesy Popcorn Topping. Enjoy!