Corn and Potato Chowder

4.0 39
4 stars
(39)

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.

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

Preparation

  1. 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.
  2. 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.

Notes

MyRecipes is working with Let's Move!, the Partnership for a Healthier America, and USDA's MyPlate to give anyone looking for healthier options access to a trove of recipes that will help them create healthy, tasty plates. For more information about creating a healthy plate, visit www.choosemyplate.gov.

Nancy Hughes,
January 2006

Nutritional Information

  • Calories: 343
  • Calories from fat: 27%
  • Fat: 10.2g
  • Saturated fat: 6.4g
  • Monounsaturated fat: 3.1g
  • Polyunsaturated fat: 0.5g
  • Protein: 11.5g
  • Carbohydrate: 53.3g
  • Fiber: 7g
  • Cholesterol: 41mg
  • Iron: 2.5mg
  • Sodium: 654mg
  • Calcium: 219mg