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Prep Time: 20 Minutes Cook Time: 0 Minutes |
Ready In: 20 Minutes Servings: 4 |
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If you prefer a hotter bite, add extra ground red pepper or some minced seeded jalapeno pepper to this thick and hearty, corn-studded soup. Ingredients:
cooking spray |
1 1/2 cups green bell peppers, prechopped |
1 cup green onion, chopped, 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 |
1/4 teaspoon ground red pepper |
1 lb baking potato, cut into 1/2 inch pieces |
1 cup half-and-half |
1/4 cup parsley, chopped |
3/4 teaspoon salt |
1/2 cup sharp cheddar cheese, reduced-fat, shredded |
Directions:
1. Heat a Dutch oven over medium-high heat. Coat pan with cooking spray. Add bell pepper and 3/4 cup green onion, and sauté 4 minutes or until lightly browned.
2. Increase heat to high; add corn, water, seafood seasoning, thyme, red pepper, and potatoes; bring to a boil. Cover, reduce heart 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 tablespoons green onions.
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