Potato Chowder Make an Appointment Ask a Question Search Conditions 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 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. 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. Stir in potato, bouillon granules, salt and pepper. Bring to a boil, lower heat, and simmer uncovered 10 minutes, stirring constantly. Add corn and cook 15 minutes more, stirring occasionally. Add 3/4 cup plus 2 tablespoons cheese and stir until cheese melts. Ladle chowder into individual bowls and sprinkle with remaining 2 tablespoons cheese and parsley. Nutrition Information Serves: 7 Cups