Rating: 4 stars
39 Ratings
  • 1 star values: 1
  • 2 star values: 1
  • 3 star values: 10
  • 4 star values: 10
  • 5 star values: 17

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.

Nancy Hughes
Recipe by Cooking Light January 2006

Gallery

Read the full recipe after the video.

Recipe Summary

Yield:
4 servings
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • 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.

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  • 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.

Chef'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.

Nutrition Facts

343 calories; calories from fat 27%; fat 10.2g; saturated fat 6.4g; mono fat 3.1g; poly fat 0.5g; protein 11.5g; carbohydrates 53.3g; fiber 7g; cholesterol 41mg; iron 2.5mg; sodium 654mg; calcium 219mg.
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