If you prefer a hotter bite, add extra ground red pepper or some minced seeded jalapeño pepper to this thick and hearty, corn-studded soup.
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
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.
Yield: 4 servings
NUTRITION PER SERVING
CALORIES 343(27% from fat); FAT 10.2g (sat 6.4g,mono 3.1g,poly 0.5g); PROTEIN 11.5g; CHOLESTEROL 41mg; CALCIUM 219mg; SODIUM 654mg; FIBER 7g; IRON 2.5mg; CARBOHYDRATE 53.3g
Nancy Hughes
Cooking Light, JANUARY 2006
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.
