Home Recipes Corn and Potato Chowder

Corn and Potato Chowder

by Erika Nicole Kendall

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 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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