Corn and Potato Chowder
"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."
photo by ColoradoCooking
- Ready In:
- 20mins
- Ingredients:
- 13
- Serves:
-
4
ingredients
- cooking spray
- 1 1⁄2 cups green bell peppers, prechopped
- 1 cup green onion, chopped, 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
- 1⁄4 teaspoon ground red pepper
- 1 lb baking potato, cut into 1/2 inch pieces
- 1 cup half-and-half
- 1⁄4 cup parsley, chopped
- 3⁄4 teaspoon salt
- 1⁄2 cup sharp cheddar cheese, reduced-fat, shredded
directions
- 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.
- 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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Reviews
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We love this recipe from Cooking Light. It’s quick, very good and low fat! We really love the Old Bay in this. I should add, the first time I made this I didn’t have green bell peppers, but did sub jalapenos (all 1 1/2 cups)! That’s how I always make it. -
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This was good and easy. Needed more spices. I added some chicken base and more old bay. Thanks for posting. Justine
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