Potato Chowder

Colorful and full of flavor, but not sodium, this chowder recipe is hearty and loaded with nutritious vegetables.

Ingredients

• 1 tablespoons olive oil (optional)

• 1/2 cup sliced green onions

• 1/4 cup chopped red bell pepper (colored peppers sold together in a three-pack)

• 1/4 cup chopped green bell pepper

• 1/4 cup chopped yellow or orange bell pepper

• 1 seeded and diced jalapeno pepper

• 3 tablespoons cornstarch

• 4 cups water - divided

• 3 and 3/4  cups peeled diced potato

• 2 teaspoons chicken flavored bouillon granules

• 1/4 teaspoon salt

• 1/8 teaspoon pepper

• 1 and 1/2 cups frozen whole kernel corn

• 1 cups (4 ounces) shredded low- fat cheddar cheese - divided

• 2 tablespoons minced fresh parsley

Directions

1. Coat a Dutch oven with cooking spray and/or olive oil option. Heat to medium. Add green onions, all bell peppers, and jalapeno pepper. Sauté until tender.

2. Combine cornstarch and 1/4 cup water. Stir until smooth. Stir in remaining 3 and 3/4 cup water to cornstarch mixture. Add cornstarch mixture to pan.

3. Stir in potato, bouillon granules, salt and pepper.

4. Bring to a boil, lower heat, and simmer uncovered 10 minutes, stirring constantly.

5. Add corn and cook 15 minutes more, stirring occasionally.

6. Add 3/4 cup plus 2 tablespoons cheese and stir until cheese melts.

7. Ladle chowder into individual bowls and sprinkle with remaining 2 tablespoons cheese and parsley.

Nutrition Information

• Serves: 7 Cups