Green Chili Corn Chowder and Polenta Rounds


  • 1 Pkg. Prepared Firm Polenta
  • 2 Tbsp. Olive Oil, plus more for drizzling
  • 1 C. Pinto Beans
  • 1 Avocado, finely diced
  • 1 Red Bell Pepper, finely diced
  • Sea Salt, to taste
  • Fresh Cilantro leaves, for garnish
  • Lime Wedges
  • 24 oz. Boulder Organic Green Chili Corn Chowder


  1. Slice the polenta into ½ inch rounds and brush each side with olive oil. Set aside on a sheet of parchment paper.
  2. Place a large skillet over medium heat. Working in batches as needed, place the rounds in the skillet with space between them. Cook the rounds until warm and golden on one side, about 2 minutes. Flip and repeat for the other side.
  3. Place the cooked rounds on a clean sheet of parchment paper.
  4. Assemble the beans, diced avocado and diced red bell pepper on top of each round. Season with sea salt, to taste.
  5. Garnish the assembled rounds with fresh cilantro leaves, and serve with lime wedges alongside warm bowls of Boulder Organic Soup.
This entry was posted in Blog. Bookmark the permalink.

Leave a Reply

Your email address will not be published. Required fields are marked *