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