Chunky Vegetable Chowder
Time needed
20 min
preparation
+
10 min
cooking
Ingredients
- 1 Tbs. butter
- 1 med. green bell pepper, coarsely chopped
- 8 med. green onions, sliced
- 3 C. water
- 3/4 lb. small red potatoes, cut into 1-inch pieces
- 1 Tbs. chopped fresh or 1 tsp. dried thyme leaves
- 1/2 tsp. salt
- 1 C. half-and-half
- 1/8 tsp. pepper
- 2 cans (14.75 oz. each) cream-style corn
Directions
In 4-quart Dutch oven, melt butter over medium heat. Add bell peppers and onions; cook 3 minutes, stirring occasionally. 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. Stir in remaining ingredients. Cook until hot without boiling.
