potato corn chowder

I really love today’s Works For Me Wednesday, because it’s “The What Do I Fix?” edition - or as Shannon calls it - WFMWTWDIF.

Basically, you share your eek-it’s-5:15-what-should-I-make-for-dinner recipe? And with an impending newborn on the way without an awesome New Parents class to furnish a month’s worth of meals (sniff sniff), I want all the easy, quick recipes I can get.

So without further adieu, here’s my contribution, which ironically we happened to have for dinner tonight (it was already planned on the menu! I promise!).

Corn and Potato Chowder

• 1 1/2 c chopped green bell pepper
• 1 c green onions, divided (I often make it without this, though)
• 2 c frozen corn kernels
• 1 1/2 c water
• 1 tsp. seafood seasoning, such as Old Bay
• 3/4 tsp. thyme
• 1/8 tsp. red pepper
• 1 pound baking potatoes, cut into 1/2 inch pieces
• 1 c milk
• 1/4 c fresh parsley (I usually just use a couple teaspoons of the dried stuff)
• 3/4 tsp. salt
• 1/2 c shredded cheddar cheese (or whatever equivalent you must use because you live overseas)

Heat a Dutch oven over medium-high heat. Coat pan with cooking spray. Add bell pepper and 3/4 c green onions, and sauté about 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 for 10 minutes or until potatoes are tender. Remove from heat, and stir in milk, parsley, and salt. Spoon into bowls and sprinkle cheese on top.

Voila! There you have my contribution to the cause. Oh yes, the recipe is from an old Cooking Light magazine of mine - gotta love that.