Corn and Potato Chowder
- 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
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.
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.
Nutritional Info 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
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