Corn and Potato Chowder

Ingredients

• 1 pound baking potatoes cut into 1/2-inch pieces
• 1.5 cups prechopped bell pepper green
• 2 cups corn kernels frozen
• 1 cup green onions divided chopped ( 1 bunch)
• 0.1 teaspoon ground pepper red
• 1 cup half-and-half 
• 0.3 cup parsley chopped
• 0.8 teaspoon salt 
• 1 teaspoon seafood seasoning (such as Old Bay)
• 2 ounces sharp cheddar cheese shredded reduced-fat
• 0.8 teaspoon thyme leaves dried
• 1.3 cups water 

Equipment

• bowl
• frying pan
• dutch oven

Directions

1. Heat a Dutch oven over medium-high heat. Coat pan with cooking spray.
2. Add bell pepper and 3/4 cup green onions, and saut 4 minutes or until lightly browned.
3. 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.
4. Remove from heat, and stir in half-and-half, chopped parsley, and salt.
5. Place about 1 1/2 cups soup in each of 4 bowls; sprinkle each with 2 tablespoons cheese and 1 tablespoon green onions.