Potato and Corn Chowder

I've been on a bit of a soup kick lately. Perhaps it's the cooling weather, making an extra layer of warmth not only necessary, but comforting. I anticipate that I will be experimenting with a lot of stews and soups this winter, and this week's contribution is a Cooking Light recipe for a lighter chowder. I will say the soup is definitely better the following day, once all the spices have had time to blend and sink in to the vegetables. I added a bit more spice than the recipe called for, but by all means, adjust to your taste buds.

Potato and Corn Chowder (serves 4)

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 tsp seafood seasoning (such as Old Bay)
• 3/4 tsp dried thyme leaves
• 1/8 tsp 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 tsp salt
• 1/2 cup (2 ounces) shredded reduced-fat sharp cheddar cheese

Instructions

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.