“If you prefer a hotter bite, add extra ground red pepper or some minced seeded jalapeno pepper to this thick and hearty, corn-studded soup.”
READY IN:
20mins
SERVES:
4
UNITS:
US

Ingredients Nutrition

Directions

  1. Heat a Dutch oven over medium-high heat. Coat pan with cooking spray. Add bell pepper and 3/4 cup green onion, 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 heart 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 tablespoons green onions.

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