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"As a child my family's menu consisted of two choices: take it or leave it."--Buddy Hackett

Corn and Potato Chowder Recipe

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This recipe for Corn and Potato Chowder is from Mason Orshoski's Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
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 (2 ounces) shredded reduced-fat sharp cheddar cheese
Directions:
Directions:
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.
Number Of Servings:
Number Of Servings:
4
Preparation Time:
Preparation Time:
14
Personal Notes:
Personal Notes:
Calories: 343
Calories from fat: 27%
Fat: 10.2g
Saturated fat: 6.4g
Monounsaturated fat: 3.1g
Polyunsaturated fat: 0.5g
Protein: 11.5g
Carbohydrate: 53.3g
Fiber: 7g
Cholesterol: 41mg
Iron: 2.5mg
Sodium: 654mg
Calcium: 219mg

 

 

 

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