Corn and Potato Chowder

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.

Cooking Light JANUARY 2006

• • Yield: 4 servings

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

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.

Nutritional Information

Amount per serving

• • 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

http://www.myrecipes.com/recipe/corn-potato-chowder-10000001142037/print/