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):

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  • 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)

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

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

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

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

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

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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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