Directions

Prepare the Creamy Corn Chowder by melting the butter in a large stockpot on medium-high heat. Once it’s melted, add the sweet potatoes and cook for 5 minutes, stirring occasionally. Then, add the onion and celery salt and cook for an additional 5 minutes.

Stir in all the remaining ingredients, except for the salt and pepper, and bring the mixture to a boil. Then, reduce the heat and allow it to simmer for 10 minutes, or until the potatoes are soft and the 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 it’s pureed smooth. Return the mixture to the stockpot and continue to simmer it on low while you prepare the Cheesy Popcorn Topping.

Make the Cheesy Popcorn Topping by popping the popcorn according to the package directions.

To finish, melt the butter in a large, microwave-safe bowl for 20-second increments, until it’s melted, and stir in the Frigo® 3-Cheese Italian Blend, bacon crumbles and steak seasoning. Pour the mixture over the popcorn and gently toss it to ensure that the popcorn is evenly coated.

Taste the soup and add salt and pepper, as desired. Serve it hot, topped with the Cheesy Popcorn Topping. Enjoy!

Rad Tip: This soup is really tasty garnished with baby corn, scallions and/or Mexican Street Corn Salad.

Recipe courtesy of Emily Ellyn, Retro Rad Chef. Find more recipes at www.EmilyEllyn.com.