Recipe

Corn And Potato Chowder Recipe

Add Step-by-Step Photos	Hayleesgrandma / All my dishes 5 months, 3 weeks ago Ideal for a weeknight supper, this vegetarian-friendly soup can be made ahead and reheated just before serving. Ladle a bowl alongside a green salad and slice of hearty bread. Prep:5m Cook:15m Servings:4	Hayleesgran
	chowder potatoes

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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

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.

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