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Corn and Potato Chowder

Corn and Potato Chowder
Yield

4 servings

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

Nutrition Information

  • calories 343
  • caloriesfromfat 27 %
  • fat 10.2 g
  • satfat 6.4 g
  • monofat 3.1 g
  • polyfat 0.5 g
  • protein 11.5 g
  • carbohydrate 53.3 g
  • fiber 7 g
  • cholesterol 41 mg
  • iron 2.5 mg
  • sodium 654 mg
  • calcium 219 mg

How to Make It

  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.

Cook's 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.