CHUNKY VEGETABLE CHOWDER

Chunky Vegetable Chowder image

Betty Crocker's Heart Healthy Cookbook shares a recipe! Enjoy this mix vegetable creamy chowder for dinner that's ready in just 20 minutes.

Provided by Betty Crocker Kitchens

Categories Entree

Time 20m

Yield 6

Number Of Ingredients 11

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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

Steps:

Melt butter in 4-quart Dutch oven over medium heat. Cook bell peppers and green onions in butter 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 about 1 minute or until hot (do not boil).

Nutrition Facts : Calories 280, Carbohydrate 41 g, Cholesterol 10 mg, Fat 1, Fiber 5 g, Protein 7 g, SaturatedFat 3 g, ServingSize 1 Serving, Sodium 650 mg, Sugar 10 g, TransFat 2 g