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.
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
How to Make It
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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This recipe has become a regular weeknight dish for us. I used red bliss potatoes, liberal amounts of cajun seasoning rather than the old bay, and I replaced half the water with vegetable broth. Makes for a flavorful and easy weeknight dish!
This was just ok. Something - the green pepper, I think - caused the color to be sort of brown which was not very appealing. I had to use more water to cover the potatoes. The flavor was good and it was the right amount of spice for me. I think it would be much better with fresh corn kernels.
My husband and 17 yr old step son really liked this! I've been trying to find tasty non-meat dinners to get more vegetables in our week :-) This was a hit. I pretty much followed the recipe, except I added more of the spices, especially the old bay. Made for a flavorful meal with some heat!
The best thing about this recipe is that is was quick, and it was cheap. But I thought it was just ok as far as taste goes. I added a lot more thyme and some regular onion to make it a little more interesting. Didn't do a lot.
I LOVED this recipe! Quick, easy and very flavorful for my tastes. My changes: I used a red pepper instead of the green, more potatoes. I used a mix of Yukon and russet and added just enough water to cover the potatoes. I stirred them a few times to make sure they cooked evenly. I will be making this again soon!
I only used about 1/4C green pepper because that's what I had left from something else and used dried parsley but everything else was pretty much to what the recipe called for. It was a little too much thyme for me and in the future, I'd probably cut it down to 1/2 tsp. Maybe it was overwhelming because I didn't use enough peppers? My husband had his in a bread bowl and loved it just the way it was, though. Very easy and quick to make, and we'll definitely be having it again.
I made this meal last night and my husband and son loved it. I substituted the water with chicken broth and added a bit of ham cubes and sautéed them with the initial ingredients of bell pepper and green onions. Served with a side of French bread, it was a delicious start to our first real cool fall evening. I even brought a bowl to work for lunch and it re-heats well and tasted as good as the servings from last night. I will definitely keep this in my recipe box.
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