Corn and Potato Chowder

Corn and Potato Chowder

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  • Prep Time


  • Total Time


  • Servings



  • cups prechopped green bell pepper

  • 1

    cup chopped green onions, divided (about 1 bunch)

  • 2

    cups frozen corn kernels

  • cups water

  • 1

    teaspoon seafood seasoning (such as Old Bay)

  • ¾

    teaspoon dried thyme leaves

  • teaspoon ground red pepper

  • 1

    pound baking potatoes, cut into ½-inch pieces

  • 1

    cup half-and-half

  • ¼

    cup chopped parsley

  • ¾

    teaspoon salt

  • ½

    cup (2 ounces) shredded reduced-fat 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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