Quite simple, quick and full of flavor. I followed directions exactly with the exception of using vegetable stock instead of water. Also, I added a few extra sprinkles of the cajun seasoning and ground pepper since we like spice.I cooked potatoes an extra 10 minutes so I could smash them a bit as I doubted the kids would be as excited to eat if it was too chunky. Everyone ate and enjoyed it. Will likely be used often during fall and winter in our home.
Corn and Potato Chowder
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.
More From Cooking Light
- 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
- 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
- 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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