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Corn and Potato Chowder

  • 4servings
  • 343calories

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Source: www.myrecipes.comReport recipe

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Nutrition Info . . .

NutrientsProteins, Lipids, Cellulose
VitaminsA, B2, B3, B9, B12, C, E
MineralsCopper, Natrium, Fluorine, Chromium, Calcium, Magnesium, Phosphorus, Cobalt, Molybdenum

Ingredients Jump to Instructions ↓

  1. Cooking spray

  2. 1 1/2 cups prechopped green bell pepper

  3. 1 cup chopped green onions, divided (about 1 bunch)

  4. 2 cups frozen corn kernels

  5. 1 1/4 cups water

  6. 1 teaspoon seafood seasoning (such as Old Bay)

  7. 3/4 teaspoon dried thyme leaves

  8. 1/8 teaspoon ground red pepper

  9. 1 pound baking potatoes, cut into 1/2-inch pieces

  10. 1 cup half-and-half

  11. 1/4 cup chopped parsley

  12. 3/4 teaspoon salt

  13. 1/2 cup (2 ounces) shredded reduced-fat sharp cheddar cheese

Instructions Jump to Ingredients ↑

  1. 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.

  2. 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 1 1/2 cups soup in each of 4 bowls; sprinkle each with 2 tablespoons cheese and 1 tablespoon green onions.

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