Corn and Potato Chowder
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Ingredients
Cooking Spray
1 ½ cups chopped green bell pepper
1 cup chopped green onion (about 1 bunch)
2 cups frozen corn kernels
1 ¼ cups water
1 teaspoon seafood seasoning (such as Old Bay)
¾ teaspoon dried thyme leaves
⅛ a teaspoon of ground red pepper
1 pound baked potato, cut into 1/2-inch thick slices
1 cup halved
¼ cup chopped parsley
¾ teaspoon salt
½ cup (2 oz) grated, spicy, low-fat cheddar cheese
To make
Perfect for a weeknight dinner, this vegetarian soup can be prepared in advance and reheated just before serving. Place in a bowl along with the green salad and a slice of rich bread.
Preheat a roasting pan over medium-high heat. Brush the mold with cooking spray. Add the bell pepper and 3/4 cup green onions and simmer for 4 minutes or until lightly browned.Turn up the heat to high; add the corn, water, seafood seasoning, thyme, red pepper and potatoes; bring to a boil. Cover, reduce the heat and simmer for 10 minutes or until the potatoes are tender. Remove from the heat and add the chopped parsley and salt in half. Pour about 1 1/2 cups of soup into each of the 4 bowls; sprinkle each with 2 tablespoons of cheese and 1 tablespoon of green onions.
Preheat a roasting pan over medium-high heat. Brush the mold with cooking spray. Add the bell pepper and 3/4 cup green onions and simmer for 4 minutes or until lightly browned.Turn up the heat to high; add the corn, water, seafood seasoning, thyme, red pepper and potatoes; bring to a boil. Cover, reduce the heat and simmer for 10 minutes or until the potatoes are tender. Remove from the heat and add the chopped parsley and salt in half. Pour about 1 1/2 cups of soup into each of the 4 bowls; sprinkle each with 2 tablespoons of cheese and 1 tablespoon of green onions.
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Author:Admin
Published: 11/20/2023 8:41 PM
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