1 cup chopped green onions, divided (about 1 bunch)
2 cups frozen corn kernels
1 1/4 cups water
1 teaspoon seafood seasoning (such as Old Bay)
3/4 teaspoon dried thyme leaves
1/8 teaspoon 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 teaspoon salt
1/2 cup (2 ounces) shredded reduced-fat sharp cheddar cheese
Preparation
Heat a Dutch oven over medium-high heat. Coat pan with cooking
spray. Add bell pepper and 3/4 cup green onions, and sauté 4 minutes or
until lightly browned.
Increase heat to high; add corn, water, seafood seasoning, thyme,
red pepper, and potatoes; bring to a boil. Cover, reduce heat, and
simmer 10 minutes or until potatoes are tender. Remove from heat, and
stir in half-and-half, chopped parsley, and salt. Place about 1 1/2 cups
soup in each of 4 bowls; sprinkle each with 2 tablespoons cheese and 1
tablespoon green onions.
