Corn and Potato Chowder
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 4
Ingredients
Cooking spray1 1/2 C prechopped green bell pepper1 C chopped green onions, divided (about 1 bunch)2 C frozen corn kernels1 1/4 C water1 tsp seafood seasoning (such as Old Bay)3/4 tsp dried thyme leaves1/8 tsp ground red pepper1 pound baking potatoes, cut into 1/2 pieces1 C half and half1/4 C chopped parsley3/4 tsp salt1/2 C (2 oz) shredded reduced fat sharp cheddar cheese
Heat a Dutch oven over medium-high heat. Coat pan with cooking spray. Add bell pepper and 3/4 C green onions and saute for 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 1/2C soup in each of 4 bowls; sprinkle with 2 Tbs cheese and 1 Tbs green onions.
Makes: 4 - 1 1/2 C servings
Number of Servings: 4
Recipe submitted by SparkPeople user NWCRAFTY.
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 1/2C soup in each of 4 bowls; sprinkle with 2 Tbs cheese and 1 Tbs green onions.
Makes: 4 - 1 1/2 C servings
Number of Servings: 4
Recipe submitted by SparkPeople user NWCRAFTY.
Nutritional Info Amount Per Serving
- Calories: 348.8
- Total Fat: 9.0 g
- Cholesterol: 25.4 mg
- Sodium: 624.1 mg
- Total Carbs: 59.7 g
- Dietary Fiber: 7.9 g
- Protein: 12.6 g
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