Tonight for dinner we had Corn and Potato Chowder from the January 2006 issue of Cooking Light. It was very good and tasty, and I would recommend it. However, it tasted extremely similar to my favorite Potato-Leek Soup, so I probably won't make it again. But I may sometime add some corn to the potato-leek soup, because I liked that in this soup.
My changes: I didn't have a bell pepper so I threw in some chopped onion, and I didn't have any Old Bay so I used some random poultry seasoning I got for free from Penzey's one time. It worked just fine.
Corn and Potato Chowder
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.
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
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.
Yield: 4 servings