Corn and Potato Chowder

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.