Corn and Potato Chowder

This soup is a great weeknight dinner.  Make the soup ahead of time and simply reheat when it’s time for dinner.  Serve with a crisp green salad on the side.  Recipe serves 4.

What you’ll need:

  •  1 1/2 cups chopped green bell pepper
  • 1 cup chopped green onions (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
  • 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 cheddar cheese

What you’ll do:

  • Heat a Dutch oven (large pot) over medium-high heat.
  • Coat the pan with cooking spray.
  • Add the bell pepper and 3/4 cup green onions and saute 4 minutes.
  • Increase the heat to high and add the corn, water, seafood seasoning, thyme, ground red pepper and potatoes.
  • Bring to a boil.
  • Cover, reduce heat and simmer for 10 minutes (or until the potatoes are tender)>
  • Remove from heat, stir in the half-and-half, parsley and salt.
  • Serve 1 1/2 cup servings in bowls and top with 2 tablespoons of cheese and 1 tablespoon of green onions.

Recipe and image from Cooking Light.

So what are you waiting for…Get dinner on the table!

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