Corn and Potato Chowder

Corn and Potato Chowder
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Nutritional Info
  • Servings Per Recipe: 4
  • 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

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

from CookingLight Jan 2006 from CookingLight Jan 2006
Number of Servings: 4

Ingredients

    Cooking spray
    1 1/2 C prechopped green bell pepper
    1 C chopped green onions, divided (about 1 bunch)
    2 C frozen corn kernels
    1 1/4 C water
    1 tsp seafood seasoning (such as Old Bay)
    3/4 tsp dried thyme leaves
    1/8 tsp ground red pepper
    1 pound baking potatoes, cut into 1/2 pieces
    1 C half and half
    1/4 C chopped parsley
    3/4 tsp salt
    1/2 C (2 oz) shredded reduced fat sharp cheddar cheese


Directions

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.

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