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Corn and Potato Chowder

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  • Corn and Potato Chowder

    Very good. Love the Old Bay in this.

    Corn and Potato Chowder

    Source - Cooking Light - 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 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 (I used chicken broth and doubled it)
    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 (I used the real stuff [IMG][/IMG] )

    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.

    Cooking Light, JANUARY 2006
    Attached Files

  • #2
    Thank you! I am drooling.
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    But love and I had the wit to win,
    We drew a circle that took him in.