Hey there! I hope you’re all having a nice week. Things are starting to slow down a bit at work, so it looks like I’ll be able to update more frequently! Plus, I have some really great fall recipes to share with you.

It’s a cold and rainy day here in Maryland (the perfect day for a delicious bowl of corn and potato chowder). I got this recipe from Cooking Light and “tweaked” it slightly.  This is such an easy recipe to make so it’s perfect for a hectic night. Plus, it is very filling! Oh, and I also got a “WOW, this is delicious!” from my husband.  Open-mouthed smile

Here are the ingredients you’ll need for 4 servings (about 1 1/2 cups each):


  • 1 lb. potatoes cut into 1/2 inch pieces
  • 1 cup scallions
  • 1 1/2 cup diced green peppers
  • 2 cups frozen corn
  • 1 1/4 cup water
  • 1 cup half & half
  • 1 tsp. Old Bay seasoning
  • 1/8 tsp. red pepper flakes
  • 1/4 cup parsley
  • 1/2 cup cheddar
  • Salt to taste

Peel and cut the potatoes into 1/2 inch pieces. (to save time, I did this part the night before and placed the potatoes in a covered bowl of water and then stuck them in the refrigerator)


Dice the scallions and green peppers. Divide the scallions and save for the topping.


Coat pot with cooking spray. Sauté scallions and bell pepper for about 5 minutes or until lightly browned.


Add potatoes, corn, water, Old Bay, and red pepper flakes. Cook on high for about 10 minutes, or until the potatoes are tender.


Remove from heat and stir in half & half, parsley, and salt to taste.


Place about 1 1/2 cups of the chowder into a bowl, top with scallions, and cheddar cheese. Enjoy!


Time saving tip:  If you peel and cut the potatoes the night before, this meal will take less than 20 minutes to prepare!

Nutrition information: Each serving has 265 calories and it is high in vitamin C (great to keep those fall colds away)!

Stay tuned for an exciting post this weekend!

Here’s a hint: ghosts (the real kind and the editable kind) ohhhh spooky!

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