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