Corn and Potato Chowder Recipe

Name: Corn and Potato Chowder
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: cooking spray; 1 ½ cups green bell peppers, prechopped; 1 cup green onion, chopped, divided (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; ¼ teaspoon ground red pepper; 1 lb baking potato, cut into 1/2 inch pieces; 1 cup half-and-half; ¼ cup parsley, chopped; ¾ teaspoon salt; ½ cup sharp cheddar cheese, reduced-fat, shredded

Servings: persons

cooking spray
1 ½ cups green bell peppers, prechopped
1 cup green onion, chopped, divided (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
¼ teaspoon ground red pepper
1 lb baking potato, cut into 1/2 inch pieces
1 cup half-and-half
¼ cup parsley, chopped
¾ teaspoon salt
½ cup sharp cheddar cheese, reduced-fat, shredded

1
Heat a Dutch oven over medium-high heat.
2
Coat pan with cooking spray.
3
Add bell pepper and 3/4 cup green onion, and saute 4 minutes or until lightly browned.
4
Increase heat to high; add corn, water, seafood seasoning, thyme, red pepper, and potatoes; bring to a boil.
5
Cover, reduce heart and simmer 10 minutes or until potatoes are tender.
6
Remove from heat, and stir in half-and-half, chopped parsley and salt.
7
Place about 1 1/2 cups soup in each of 4 bowls; sprinkle each with 2 tablespoons cheese and 1 tablespoons green onions.

306

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 13 ingredients. The key ingredients include: cooking spray, 1 ½ cups green bell peppers, prechopped, 1 cup green onion, chopped, divided (about 1 bunch), 2 cups frozen corn kernels, and more.

Yes, Corn and Potato Chowder falls under the Soups & Stews category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Corn and Potato Chowder

How did you like this recipe?

Frequently Asked Questions