Meatless Monday Recipe – Corn and Potato Chowder

Going meatless once a week may reduce your risk of preventable chronic diseases such as obesity, cardiovascular disease, diabetes, and cancer due to reducing your intake of total fat and increasing intake of healthy alternatives. Just going meatless is not enough to reduce your risk, but it is a great step in the right direction. Preventing chronic diseases is nutrition as well as lifestyle related. (

Quick to prepare in about 20 minutes, this meatless recipe is a great weeknight meal. It can even be made ahead and reheated for dinner. Serve with a green salad and a slice of bread for a complete meal!

cooking spray
1 1/2 cups chopped green bell pepper
1 cup chopped green onions, divided
2 cups frozen corn kernels
1 1/4 cups water
1 tsp Old Bay seasoning (or any seafood seasoning)
3/4 tsp dried thyme leaves
1/8 tsp 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 tsp salt
1/2 cup shredded reduced-fat sharp cheddar cheese

1. Heat a Dutch oven over medium-high heat. Coat pan with cooking spray. Add bell pepper and 3/4 cup green onions and state 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 heat, and summer 10 minutes or until potatoes are tender. Remove from heat, and stir in half-and-half, chopped parsley, and salt. Sprinkle cheese and remaining green onions in bowl just prior to serving

Cooking Light, January 2006


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Filed under Nourish the Body

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