Corn and Potato Chowder

13 ingredients
7 steps

Ingredients

  • cooking spray
  • 1 12 cups green bell peppers, prechopped
  • 1 cup green onion, chopped, divided (about 1 bunch)
  • 2 cups frozen corn kernels
  • 1 14 cups water
  • 1 teaspoon seafood seasoning (such as Old Bay)
  • 34 teaspoon dried thyme leaves
  • 14 teaspoon ground red pepper
  • 1 lb baking potato, cut into 1/2 inch pieces
  • 1 cup half-and-half
  • 14 cup parsley, chopped
  • 34 teaspoon salt
  • 12 cup sharp cheddar cheese, reduced-fat, shredded

Directions

  1. 1
    Heat a Dutch oven over medium-high heat.
  2. 2
    Coat pan with cooking spray.
  3. 3
    Add bell pepper and 3/4 cup green onion, and saute 4 minutes or until lightly browned.
  4. 4
    Increase heat to high; add corn, water, seafood seasoning, thyme, red pepper, and potatoes; bring to a boil.
  5. 5
    Cover, reduce heart and simmer 10 minutes or until potatoes are tender.
  6. 6
    Remove from heat, and stir in half-and-half, chopped parsley and salt.
  7. 7
    Place about 1 1/2 cups soup in each of 4 bowls; sprinkle each with 2 tablespoons cheese and 1 tablespoons green onions.

Products Matching These Ingredients

More Recipes to Try