Cheesy Potato Chowder
Cheesy Potato Chowder - from _Cooking_Light_Cookbook_1992_
Ingredients:
Vegetable cooking spray
1/2 cup sliced green onions
1/2 cup chopped sweet red pepper
1 jalapeno pepper, seeded and diced
3 tablespoons cornstarch
4 cups water, divided
3 3/4 cups peeled, diced potato
2 teaspoons chicken-flavored bouillon granules
1/4 teaspoon salt
1/8 teaspoon ground white pepper
1 1/2 cups frozen whole kernel corn
1 cup (4 ounces) shredded 40%, less-fat Cheddar cheese divided
2 Tablespoons minced fresh parsley
Coat a Dutch oven with cooking spray; place over medium-high heat until
hot. Add sliced green onions, red pepper, and jalapeno pepper; saute until tender.
Combine cornstarch and 1/4 cup water; stir until smooth. Stir in
remaining 3 3/4 cup water. Add cornstarch mixture to pan. Stir in potato,
bouillon granules, salt, and white pepper. Bring to a boil; reduce heat and simmer,
uncovered, 10 minutes, stirring constantly. Add corn and cook an additional 15
minutes, stirring occasionally. Add 3/4 cup plus 2 Tablespoons cheese; Stir until
cheese melts. Ladle chowder into individual bowls, and sprinkle with remaining 2
tablespoons cheese and parsley. Yield: 7 cups(167 calories per 1 cup serving).
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