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    CORN & POTATO CHOWDER


    Source of Recipe


    foodnetwork.com

    List of Ingredients




    Cooking spray
    1½ cups chopped green bell pepper
    1 cup chopped green onions, divided (about 1 bunch)
    2 cups frozen corn kernels
    1 1/4 cups water
    1 teaspoon seafood seasoning (such as Old Bay)
    3/4 teaspoon dried thyme leaves
    1/8 teaspoon ground red pepper
    1 pound baking potatoes, cut into ½ -inch pieces
    1 cup half-and-half
    1/4 cup chopped parsley
    3/4 teaspoon salt
    ½ cup (2 ounces) shredded reduced-fat sharp cheddar cheese

    Recipe



    Heat a Dutch oven over medium-high heat. Coat pan with cooking spray. Add bell pepper and 3/4 cup green onions, and sauté 4 minutes or until lightly browned.
    Increase heat to high; add corn, water, seafood seasoning, thyme, red pepper, and potatoes; bring to a boil.
    Cover, reduce heat, and simmer 10 minutes or until potatoes are tender. Remove from heat, and stir in half-and-half, chopped parsley, and salt.
    Place about 1½ cups soup in each of 4 bowls; sprinkle each with 2 tablespoons cheese and 1 tablespoon green onions.
 

 

 

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