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Nutritional Info
  • Servings Per Recipe: 4
  • Amount Per Serving
  • Calories: 264.6
  • Total Fat: 6.9 g
  • Cholesterol: 17.9 mg
  • Sodium: 803.9 mg
  • Total Carbs: 43.7 g
  • Dietary Fiber: 6.0 g
  • Protein: 10.8 g

View full nutritional breakdown of Corn and Potato Chowder calories by ingredient
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Corn and Potato Chowder

Submitted by: ERINMICHELLE22

Introduction

from Cooking Light. from Cooking Light.
Number of Servings: 4

Ingredients

    * Cooking spray
    * 1 1/2 cups prechopped green bell pepper
    * 1 cup chopped green onions, 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
    * 1/8 teaspoon ground red pepper
    * 1 pound baking potatoes, cut into 1/2-inch pieces
    * 1 cup half-and-half
    * 1/4 cup chopped parsley
    * 3/4 teaspoon salt
    * 1/2 cup (2 ounces) shredded reduced-fat sharp cheddar cheese

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Directions

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.

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.

Number of Servings: 4

Recipe submitted by SparkPeople user ERINMICHELLE22.





TAGS:  Vegetarian Meals |

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Member Ratings For This Recipe

  • This was good! I used yukon gold potatoes instead of russet, because I think they are tastier. Next time I think I'll add cooked carrots. To thicken it, you could also mash up some of the potato.

    I think this chowder has a very fresh and healthy taste! - 4/20/11

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  • I used leftover corn on the cob & fresh thyme for this recipe & just loved it. Great Recipe - 10/8/10

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  • i love corn chowder - 7/29/09

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