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Prep 10min
Total20min
Servings6
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Ingredients
1
tablespoon butter
1
medium green bell pepper, coarsely chopped (1 cup)
1
medium red bell pepper, coarsely chopped (1 cup)
8
medium green onions, sliced (1/2 cup)
3
cups water
3/4
pound new potatoes, cut into 1-inch pieces (2 1/2 cups)
1
tablespoon chopped fresh or 1 teaspoon dried thyme leaves
1/2
teaspoon salt
1
cup nonfat half-and-half
1/8
teaspoon pepper
2
cans (14.75 ounces each) cream-style corn
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Steps
1
Melt butter in 4-quart Dutch oven over medium heat. Cook bell peppers and green onions in butter 3 minutes, stirring occasionally.
2
Stir in water, potatoes, thyme and salt. Heat to boiling; reduce heat to low. Cover and simmer about 10 minutes or until potatoes are tender.
3
Stir in remaining ingredients; cook about 1 minute or until hot (do not boil).
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“I look for recipes with lots of antioxidants, like the green and red peppers, that are good for your heart. From reading labels and recipes, I’ve learned that I’ll get a good portion of my daily veggies from this chowder.” Cathy P.
Make a meatless meal one or two nights a week. If you are making the switch to meatless eating, you may want to cut your ingredients, as in this hearty chowder, into larger pieces, which makes them seem more filling and plentiful.
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